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
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: Paleoista.com]