• 6 Ratings

We added fresh tarragon for a boost of summer flavor, but you can add a handful of whatever herbs you have on hand. Basil and oregano would be delicious.

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

prep:
15 mins
grill:
7 mins to 10 mins
Servings:
4
Yield:
9 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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  • Brush the cut sides of the bread and the eggplant slices with 2 tablespoons of the oil. Sprinkle eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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  • For a gas or charcoal grill, grill the eggplant slices on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until tender, turning once. Remove to a cutting board and set aside. Grill the bread, cut sides down, for 2 to 3 minutes or until toasted. Cool slightly. Rub bread with cut sides of garlic. Cut bread into bite-size pieces. Place bread and eggplant in a large salad bowl.

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  • Add arugula, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together. Season to taste with additional salt and pepper.

Tips

Japanese eggplants have a narrow, straight shape and a tender, slightly sweet flesh. You can substitute regular eggplant in this dish as well as zucchini or yellow squash.

Nutrition Facts

471 calories; total fat 27g; saturated fat 8g; polyunsaturated fat 2g; monounsaturated fat 12g; cholesterol 40mg; sodium 728mg; potassium 488mg; carbohydrates 37g; fiber 5g; sugar 6g; protein 15g; trans fatty acid 0g; vitamin a 1547IU; vitamin c 19mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 51mcg; vitamin b12 0mcg; calcium 341mg; iron 1mg.
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Reviews

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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