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)

INGREDIENTS:

  • 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

INSTRUCTIONS:


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: Paleoista.com]

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John Aaron Massage & Wellness

2040 N. Loop West #385

Houston, Texas 77018