Grilled Eggplant with Balsamic Dressing and Arugula Recipe

If you are looking for a refreshing and flavorful way to enjoy vegetables, the Grilled Eggplant with Balsamic Dressing and Arugula Recipe is an absolute must-try. This dish combines the smoky charm of perfectly grilled eggplant with the tangy sweetness of balsamic dressing and the peppery bite of fresh arugula. It is a simple yet elegant dish that feels like a warm hug on a plate and works beautifully as a light main or a stunning side. Every element plays a vital role in creating layers of flavor that dance on your palate, making this recipe a favorite for anyone who adores vibrant, healthy meals that don’t skimp on taste.

Ingredients You’ll Need

To create this beautiful Grilled Eggplant with Balsamic Dressing and Arugula Recipe, you only need a handful of fresh and straightforward ingredients. Each one is essential — bringing balance, brightness, or texture to make every bite delightful and memorable.

• 1 medium eggplant: Choose a firm eggplant with smooth skin for the best grilling texture and flavor absorption.
• 1 small bunch of arugula (optional): Adds a peppery, fresh contrast that elevates the salad’s brightness.
• 2 tsp. sea salt: Helps draw out moisture from the eggplant and enhances all the flavors.
• 2 tbsp. high-quality balsamic vinegar: The star of the dressing with its sweet and tangy notes.
• 2 tbsp. extra virgin olive oil: Brings richness and smoothness, balancing the vinegar perfectly.
• 1 small garlic clove, minced: Adds a subtle kick and aromatic depth to the dressing.

How to Make Grilled Eggplant with Balsamic Dressing and Arugula Recipe

Step 1: Cut the Eggplant

Start by slicing your medium eggplant into thin circles about half an inch thick or a bit thinner if you prefer a more delicate bite. Spread the slices out on a large cutting board and generously sprinkle both sides with sea salt. This resting step not only seasons the eggplant but also helps to draw out excess moisture that can sometimes make grilled eggplant soggy, ensuring a firmer, more flavorful result.

Step 2: Make the Dressing

While the eggplant sits, whip up your balsamic dressing. Combine the extra virgin olive oil, minced garlic, and balsamic vinegar in a small bowl or jar. Give it a good stir or shake to marry the flavors into a silky, tangy dressing that will bring this dish to life with every drizzle.

Step 3: Preheat the Griddle

Next, set your grilling pan on medium heat to warm up. Before placing the eggplant on the griddle, use a clean kitchen towel to gently pat away any excess water that has been drawn out by the salt. This step is key to getting those gorgeous char marks and a lovely grilled texture.

Step 4: Grill the Eggplant

Once your pan is hot, lay the eggplant slices in a single layer and let them grill undisturbed for about 2 minutes until they develop nice char marks. Flip them carefully and grill the other side. After both sides are nicely grilled, remove the slices and let them rest on a chopping board. Repeat the process for all your eggplant slices, filling the kitchen with that irresistible smoky aroma.

Step 5: Serve with Arugula and Dressing

To plate your Grilled Eggplant with Balsamic Dressing and Arugula Recipe, gently massage a handful of arugula or baby spinach in your hands to soften the leaves, then place them neatly in the center of your serving plate. Drizzle the greens generously with the balsamic dressing to infuse them with flavor. Arrange the beautifully charred eggplant slices in a circle around the arugula and finish with a good drizzle of the balsamic dressing over the top. It’s ready to serve and enjoy!

How to Serve Grilled Eggplant with Balsamic Dressing and Arugula Recipe

Garnishes

To add a little extra flair and texture, sprinkle toasted pine nuts or slivered almonds on top, which bring a pleasant crunch and nutty depth. Freshly shaved Parmesan or crumbled feta can introduce a creamy, salty contrast. For a fresh zing, a few thin slices of lemon zest or a sprinkle of chopped fresh basil brightens up the plate.

Side Dishes

This Grilled Eggplant with Balsamic Dressing and Arugula Recipe pairs beautifully with crusty artisan bread to soak up all the delicious dressing or alongside a simple grain like quinoa or farro for a satisfying, complete meal. If you want to turn it into a heartier dinner, serve with grilled chicken or fish.

Creative Ways to Present

Try layering the grilled eggplant slices into a colorful stack topped with herb sprigs and a light drizzle of dressing for an elegant appetizer. Or use them as savory “cups” to hold small portions of marinated chickpeas or goat cheese for a delightful twist. The possibilities are endless with this versatile recipe!

Make Ahead and Storage

Storing Leftovers

Leftover grilled eggplant can be stored in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve to maintain the freshness and texture of the eggplant slices and greens.

Freezing

It’s not recommended to freeze grilled eggplant with dressing and arugula as the texture of the greens will degrade, and the eggplant can become mushy once thawed. However, if you want to freeze just the grilled eggplant slices, place them on a baking sheet first to freeze individually, then transfer to a freezer bag for up to 2 months.

Reheating

To reheat grilled eggplant, warm the slices gently in a skillet over medium heat or under a broiler for a few minutes until heated through but not dried out. Avoid microwaving as it can make the eggplant soggy. Add fresh arugula and dressing after reheating for the best texture and flavor.

FAQs

Can I use other greens instead of arugula?

Absolutely! While arugula gives a peppery bite, baby spinach, watercress, or even mixed salad greens can be delicious alternatives with milder flavors that still complement the grilled eggplant and balsamic dressing beautifully.

How do I know when the eggplant is done grilling?

You’re looking for tender slices with clear grill marks on both sides and a smoky aroma. The eggplant should be soft but still hold its shape without falling apart, usually about 2-3 minutes per side depending on thickness.

Is it necessary to salt the eggplant before grilling?

Salting the eggplant before grilling is a traditional step that draws out excess moisture and reduces bitterness, resulting in a better texture and enhanced flavor. If you prefer, you can rinse and pat dry the slices after salting to remove excess salt.

Can I prepare the balsamic dressing in advance?

Yes, you can prepare the dressing a day ahead and store it in the refrigerator. Just bring it back to room temperature and give it a quick stir or shake before serving. Freshly minced garlic might intensify overnight, so adjust garlic amount to taste if making ahead.

What variations can I try for this recipe?

Feel free to add herbs like thyme or rosemary to the dressing for an herby twist, or sprinkle chili flakes for some heat. You can also swap balsamic vinegar for sherry vinegar or add a touch of honey to balance acidity for a sweeter dressing.

Final Thoughts

This Grilled Eggplant with Balsamic Dressing and Arugula Recipe is one of those dishes that brings simple ingredients together in a way that feels truly special. It’s light yet packed with flavor, perfect for casual meals or when you want to impress with ease. I encourage you to try it soon—you might find it becoming a go-to whenever you need a healthy, delicious dish that always delights.

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