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Chilled Eggplant & Sun-dried Tomato Salad

If you like eggplant and flavors of the Mediterranean, you're gonna love this recipe. I like to boost the protein by serving it alongside grilled chicken breast or lamb.

Chilled Eggplant & Sun-dried Tomato Salad

(serves 2)


  • 1 large eggplant, sliced into 1" thick pieces

  • 4 ounces sun dried tomatoes in olive oil

  • ¼ cup fresh basil leaves, chopped

  • 2 tablespoons extra virgin olive oil

  • 4 cups wild arugula, washed and spun dry

  • ¼ red onion, sliced thinly

  • Salt & pepper to taste


Preheat oven to broil.

Place eggplant on a wire rack and cook 10-15 minutes flipping every few minutes and keeping a close eye to prevent charring (will be on the crisp side).

Remove from the oven and let sit until cool enough to handle.

Place the tomatoes, basil, and oil in a food processor.

Whiz until coarsely chopped.

Place eggplant in a glass or ceramic bowl and stir in the tomato mixture. Cover tightly.

Store the container in the refrigerator to chill overnight and remove 10 - 15 minutes before serving.

Stir once again and serve on a bed of arugula, garnish with onion, and add your favorite protein to create a full meal. [Credit:]


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