Summer Eggplant Salad

Roasted eggplant, juicy tomatoes, sweet red bell pepper, and peppery arugula come together to create a mix of vibrant textures and flavors.

Summer Eggplant Salad. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

This hearty summer salad is a celebration of the season’s freshest vegetables. Roasted eggplant, juicy tomatoes, sweet red bell pepper, and peppery arugula come together to create a mix of vibrant textures and flavors. I added creamy Fontina cheese and crunchy croutons to turn it into a satisfying, no-fuss dinner.

To speed things up, I microwaved the eggplant first, then quickly sautéed it to give it a golden crust and rich flavor—easy, efficient, and perfect for summer evenings.

Helpful Hints

• Any type of cheese can be used such as provolone, cheddar, or Edam.
• Any type of bell pepper can be used.

Countdown

• Prepare ingredients.
• Cook eggplant.
• Arrange salad.

Shopping List

To buy: 1 pound eggplant, 1 red bell pepper, 1 large tomato, 1 container arugula, 1 piece Fontina cheese, 1 container croutons, 1 bottle reduced fat salad dressing.

Staples: olive oil, salt, and black peppercorns.

Summer Eggplant Salad

Serves 2

• 1 pound eggplant (makes 5 1/2 cups cubes)
• 2 teaspoons olive oil
• 1 cup red bell pepper (cut 1/2-inch pieces)
• 1 cup tomato cubes (cut into 1/2-inh pieces)
• Salt and freshly ground black pepper
• 2 tablespoons reduced fat salad dressing
• 2 cups arugula leaves
• 1 cup Fontina cheese cubes (cut into 1/2-inch cubes)
• 1 cup croutons

Wash eggplant and cut into 1-inch slices. Cut the slices into cubes. Place them in a microwave-safe bowl and microwave on high 3 minutes. Heat oil in a large skillet and add the eggplant cubes. Toss in the oil for 2 minutes. They should be slightly golden and soft. Place the eggplant in a large bowl with the red bell pepper, and tomato. Sprinkle with salt and pepper to taste. Toss to combine ingredients. Place 1 cup arugula leaves each on two dinner plates. Divide the eggplant mixture in half and spoon over the over the arugula. Add 1/2 cup Fontina cheese to each plate. Drizzle the salad dressing over the salad. Add 1/2 cup croutons to each plate.

Per serving: 421 calories (52 percent from fat), 24.2 g fat (11.4 g saturated, 7.4 g monounsaturated), 64 mg cholesterol, 19.8 g protein, 33.7 g carbohydrates, 11.1 g fiber, 518 mg sodium.

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