Eggplant Crostini with Tomato Arugula Salad

This past weekend was such a blast! One of my friends came in town with her son, who is the same age as my son. We really covered some ground by going to Cafe Osage and the zoo one day, and Grant’s Farm and The Mud House another day. We also squeezed in a workout, shopping, and two dinners out. By the time the weekend was over, I was exhausted. The exhaustion spilled into Monday…like all day Monday. When it came time to make dinner for Meatless Monday, I needed something easy that wasn’t going to take much effort on my part. I was inspired by a Cooking Light recipe to create Eggplant Crostini with Tomato Arugula Salad, and it was the perfect light dinner after a somewhat indulgent weekend. Eggplant on it’s own isn’t necessarily a fan favorite in my house, but when roasted with onions and garlic, blended with Greek yogurt, and then spread onto crispy bread, it turned into something that was loved by all. The salad that I served along side the crostini was simple and light, but you could turn this into whatever you’d like by adding additional ingredients, or substituting a different type of lettuce. Even though we had this for dinner, it would be perfect for lunch, or the crostini could be served on whole wheat baguette as a delicious appetizer.

I know it’s Tuesday already, but I hope you had a great weekend!

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Eggplant Crostini with Tomato Arugula Salad

What You Need

  • 1 (1-pound) eggplant, diced
  • 1/2 purple onion, chopped
  • 3 garlic cloves
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 slices whole wheat ezekiel bread
  • 1/2 teaspoon salt, divided
  • 4 tablespoons fresh lemon juice, divided
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups arugula
  • 1 cup red, orange, yellow, and green cherry tomatoes, quartered
  • 1 ounce goat cheese, crumbled
  • Parsley for garnish, optional

What To Do

  1. Preheat oven to 400 degrees
  2. Place diced eggplant, chopped onion and garlic cloves on baking sheet. Toss with 1 tablespoon olive oil, or coat using an oil mister. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast eggplant mixture in the oven for 45 minutes.
  3. While eggplant roasts, combine 3 tablespoons of lemon juice with 2 tablespoons olive oil and remaining salt and pepper. In a mixing bowl combine arugula and tomatoes. Toss the salad with the lemon juice and olive oil mixture. Distribute among 2 plates. Top the salad with goat cheese. Set aside until crostini are finished.
  4. Remove eggplant mixture from oven, and once it has cooled, place in a food processor. Add Greek yogurt, and 1 tablespoon lemon juice. Pulse until coarsely chopped. Taste and adjust salt and pepper. Toast bread and spread each toasted piece with a generous helping of the eggplant mixture. Cut bread in halves, top with chopped parsley, and serve along side the salad.
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