Roasted Eggplant, Tomato, and Arugula Salad

3.9 of 5 (24)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 172.2
  • Total Fat: 9.5 g
  • Cholesterol: 8.0 mg
  • Sodium: 652.1 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 4.1 g

View full nutritional breakdown of Roasted Eggplant, Tomato, and Arugula Salad calories by ingredient

This is a Recipe (what's this)


A warm combo of veggies make for a great side dish. A warm combo of veggies make for a great side dish.


    • 2 medium sized eggplants, cut into 3/4 inch slices
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons cilantro, chopped
    • 1 1/2 cups red or yellow cherry tomatoes, halved
    • 1 teaspoon sugar
    • 2 garlic cloves, crushed
    • 4 tablespoons feta cheese, crumbled
    • 3 cups arugula
    • 4 tablespoons balsamic vinegar


1. Preheat oven to broil. Place eggplant on a foil-lined broiler pan and brush with 1 tablespoon of the olive oil then drizzle lemon juice over slices. Broil eggplant for 8-10 minutes, turning once until tender and golden, then sprinkle wth cilantro.

2. In a medium sized skillet, heat 1 teaspoon of the olive oil to medium-high heat. Add tomatoes, sugar, garlic and sauté for 1-2 minutes until softened but not mushy. Reduce heat to low.

3. Arrange eggplant on salad plates. Divide feta cheese and mound on each plate on top of eggplant. Divide tomatoes and place on top of feta cheese then top with arugula leaves.

4. In the skillet, under low heat, add the remaining oil and balsamic vinegar and heat through for 30 seconds. Drizzle dressing over each salad.

Serves 4.

Reprinted with permission by Public Health – Seattle & King County

TAGS:  Side Items |

Member Ratings For This Recipe

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    2 of 3 people found this review helpful
    Sugar isn't poison. Replacing 1/4 tsp. of sugar (the amount for each serving for this recipe) with Splenda (which is made with sugar) will save 4 calories. It's one thing to be conscientious; it's another to be unduly stringent. - 7/20/08

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    0 of 1 people found this review helpful
    I have tried eggplant so many times because others rave but each time, I wish I would have passed on the recipe. I guess I just don't like eggplant no matter how it is prepared. - 10/1/10

  • no profile photo

    Very Good
    Made this tonight, had everything the recipe called for on hand, really, really liked it. Thanks for posting. - 8/7/10

  • no profile photo

    I LOVE LOVE LOVE this recipe! - 1/21/10

  • no profile photo

    Mmmmmmmm... This looks amazing!!! - 12/8/08