Rating: 3 stars
6 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 2

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.

Billy Strynkowski
Recipe by Cooking Light September 2004

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium heat.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

73 calories; calories from fat 30%; fat 2.4g; saturated fat 1.2g; mono fat 0.8g; poly fat 0.2g; protein 3.2g; carbohydrates 11.3g; fiber 3.8g; cholesterol 3mg; iron 0.9mg; sodium 122mg; calcium 49mg.
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