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Jersey Freshcipes Summer Eggplant Salad

Jersey Freshcipes Summer Eggplant Salad

Jersey Freshcipes Summer Eggplant Salad
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1 medium-large Jersey Fresh eggplant, cut into 8 to 10 half-inch thick slices
4 Jersey Fresh plum tomatoes, diced
1/4 cup red onion, minced
2 TB Jersey Fresh basil, minced
2 TB Jersey Fresh parsley, minced
4 cups Jersey Fresh baby arugula
8 TB fresh goat cheese
2 TB extra virgin olive oil, plus extra for eggplant & arugula
4 tsp Balsamic vinegar, divided
Salt and freshly ground black pepper, to taste



For the Eggplant: Preheat grill pan over medium-high heat. Brush each side of eggplant slices with olive oil. Season each side with salt and pepper. Grill each side of eggplant for 6 to 10 minutes per side until nicely marked. Set aside.


Tomato topping: Gently mix tomatoes, onion, basil, parsley, 2 TB extra virgin olive oil, salt and pepper in a bowl. Set aside.


To assemble the salad:



  1. On eight salad plates, place 1/2 cup of baby arugula. Season with a drizzle of olive oil and salt and pepper to taste.

  2. On top of arugula, place a slice of eggplant.

  3. On top of each eggplant slice, place one Tbsp. of goat cheese.

  4. Spoon 1/4 cup of tomato salad onto the goat cheese.

  5. Lightly drizzle 1/2 tsp. of balsamic vinegar onto each finished plate.

  6. Serve and enjoy!


Recipe submitted by Susan Leiser.

Print Recipe Only

Jersey Freshcipes Summer Eggplant Salad
This is a QR Code
Scan here to get
this recipe on
your phone

1 medium-large Jersey Fresh eggplant, cut into 8 to 10 half-inch thick slices
4 Jersey Fresh plum tomatoes, diced
1/4 cup red onion, minced
2 TB Jersey Fresh basil, minced
2 TB Jersey Fresh parsley, minced
4 cups Jersey Fresh baby arugula
8 TB fresh goat cheese
2 TB extra virgin olive oil, plus extra for eggplant & arugula
4 tsp Balsamic vinegar, divided
Salt and freshly ground black pepper, to taste



For the Eggplant: Preheat grill pan over medium-high heat. Brush each side of eggplant slices with olive oil. Season each side with salt and pepper. Grill each side of eggplant for 6 to 10 minutes per side until nicely marked. Set aside.


Tomato topping: Gently mix tomatoes, onion, basil, parsley, 2 TB extra virgin olive oil, salt and pepper in a bowl. Set aside.


To assemble the salad:



  1. On eight salad plates, place 1/2 cup of baby arugula. Season with a drizzle of olive oil and salt and pepper to taste.

  2. On top of arugula, place a slice of eggplant.

  3. On top of each eggplant slice, place one Tbsp. of goat cheese.

  4. Spoon 1/4 cup of tomato salad onto the goat cheese.

  5. Lightly drizzle 1/2 tsp. of balsamic vinegar onto each finished plate.

  6. Serve and enjoy!


Recipe submitted by Susan Leiser.

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