This is a fabulous dish to take to a picnic or to whip up when you have company. Also delicious eaten right off the serving plate like I did last week. I simply roasted the eggplant and added a few tasty toppings to this recipe.
For the Dish:
Salt and pepper
A few handfuls of arugula
2-3 TB pistachios (almonds would also work)
2-3 TB of crumbled goat cheese (omit if dairy-free)
¼ to ½ cup of white beans (I used Great Northern)
To roast the eggplant, slice it into ¼ inch pieces, blot between paper towels or clean kitchen towels, and place on a parchment-covered baking sheet. Brush with olive oil & salt and pepper on each side. Bake at 400 degrees until lightly browned (about 15-20 minutes – you may need to flip 1/2 way through). Alternatively, you could grill the eggplant for a fun bbq dish.
Make the basil vinaigrette, based on this recipe. I left the capers out and only used 1/2 of a garlic clove.
To serve: Place a few handfuls of arugula on a serving dish and top with the eggplant slices and white beans. Drizzle the basil vinaigrette on top of the eggplant and arugula. Sprinkle pistachios (toast them for an extra oomph) and crumbled goat cheese (omit if dairy-free). Enjoy!
This post has been linked to Wellness Weekend.