Randy Mayor; Melanie J. Clarke
8 servings

To prepare this appetizer indoors, simply broil the eggplant rounds until browned, and continue the recipe as instructed. White balsamic vinegar offers the sweetness of regular balsamic but won't discolor the salad. You can use regular balsamic vinegar if white isn't available.

How to Make It

Step 1

Prepare grill to medium heat.

Step 2

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.

Step 3

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.

Step 4

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.

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Ratings & Reviews

DrBoogie's Review

April 26, 2014
Maybe it was the eggplant we purchased, or the omission of arugula per previous reviewer, but the dish tasted bitter.

MBanana513's Review

January 08, 2014

CyndiC's Review

June 13, 2012

123pie321's Review

June 13, 2012

2BPaulaB's Review

September 11, 2010
I agree with the previous reviewer who said there are too many competing flavors. I love all the ingredients individually, but could not appreciate them in this dish. Mostly I tasted arugula with a bit of goat cheese. I suggest leaving the arugula out all together to simplify things.

piscesc21's Review

January 11, 2009
I love this recipe, it's a elegant, delicious, and healthy side for many different mains. I make it again and again!