• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Laylita's Recipes logo

  • Home
  • En Español
  • About Laylita
  • Videos
  • Recipe Index
  • Ecuadorian Recipes
    • Ecuadorian Breakfast Dishes
    • Ecuadorian Street Food
    • Ecuadorian Soups
    • Ecuadorian Main Meals
    • Ecuadorian Appetizers
  • Latin Recipes
    • Ceviches
    • Empanadas
    • Plantain Recipes
    • Fish and seafood
    • Latin desserts
  • Sites
    • Receitas da Laylita
    • Recettes de Laylita
    • Travel
    • Viajes
Home » All » By Course » Salads » Eggplant and baby arugula salad

Eggplant and baby arugula salad

By Layla Pujol 1 Comment

Eggplant is one of those vegetables that I hated for no particular reason when I was a kid, now I regret having missed out on all those eggplant dishes I refused to even try (what was I thinking?). This salad consists of baked eggplant squares and raisins with a balsamic garlic dressing served on a bed of baby arugula. The idea of raisins + eggplant might not sound like the best combination, but trust me (and taste it), it works!

I started making this salad a few years ago and it has changed a little bit (I like to think it has evolved and improved), so I’m posting the most current version. This eggplant salad is spicy, sweet, salty, tangy and peppery all in the same bite. It’s one of those salads that just need some bread and cheese on the side to make a perfect lunch.

 

Ingredients:

1 large eggplant

2 tablespoons light olive oil or oil resistant to 400F

2-3 cups arugula

1/3 cup raisins – optional (can replace with cherry tomatoes)

2 garlic cloves, crushed

2 tbs balsamic vinegar

3-4 tbs olive oil

1 tablespoon finely chopped parsley (or basil)

Salt & pepper

Optional – grated parmesan

Preparation:

  1. Pre-heat oven to 400 F
  2. Peel the eggplant and chop it in bite sized square pieces
  3. Toss the eggplant squares with olive oil and salt; put eggplant pieces in an ovenproof pan
  4. Bake for about 15-20 minutes
  5. Meanwhile prepare a salad dressing with the balsamic vinegar, olive oil, crushed garlic, salt and pepper
  6. Toss the arugula with half of the dressing
  7. Toss eggplants pieces and raisins with the other half of the dressing
  8. Arrange the arugula leaves on a flat serving platter and place eggplant pieces in the center, sprinkle with grated parmesan if desired
  9. Serve warm or cold

eggplant Eggplant salad

Arugula and eggplant salad Eggplant and arugula salad with parmesan cheese

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Similar Recipes

Filed Under: All, Quick, Salads, Sides, US/American, Vegetables, Vegetarian

Reader Interactions

Comments

  1. Kirby! says

    July 19, 2008 at 4:10 pm

    I made this a few days ago and really liked it! I reposted it with a few changes on my blog (credited to you, of course)– I hope you don’t mind!
    http://kirbyvonscrumptious.blogspot.com/2008/07/bittersweet-eggplant-and-arugula-salad.html

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Post notifications by email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recipes by Category

Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Traditional Ecuadorian

  • Pan de yuca or cassava cheese bread

    Pan de yuca or cassava cheese bread

    Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or …
  • Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices …
  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

    Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside …

Footer

Stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • En Español

© Laylita.com, all rights reserved. No copy without authorization.Privacy policy | Contact

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.