I had this recipe saved for some time. You see, I have never grilled eggplant, and thought this might be a good way to try it, but I had never gotten around to making it. Friday afternoon I was searching for something to make for dinner, and I came across this recipe in my que. I had already settled on Rosemary Steak Kebabs for dinner, but thought this would be a great start to that meal. And it was. DH loved it, and it is incredibly healthy. We plan on making it again when his family comes to visit!
Source: Cooking Light
1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 3/4 cups chopped fennel bulb (about 1 large bulb)
2 cups finely chopped yellow onion
2 cups trimmed arugula
1 teaspoon white balsamic vinegar
1 teaspoon extravirgin olive oil
1 cup quartered cherry tomatoes
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
Prepare grill to medium heat.
Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.
Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.