Grilled Eggplant Salad with Arugula & Basil Marscapone
Serves - 3
- 1 Large Eggplant, peeled and cut into 1 inch circles
- 1 bag of spring mix lettuce
- 4 c fresh arugula
- 2 c sun dried tomatoes
- 1 c whole walnuts
- 3 tbsp olive oil
- 2 c Marscapone Cheese
- 1 c arugula, finely chopped
- 1/2 c basil leaves, finely chopped
- Salt and Pepper
Combine all ingredients for the Arugula & Basil Marscapone in a bowl and mix until well blended. Set covered in the fridge.
Set your FireDisc to medium high heat, add 1 tbsp of the oil to the pan and once hot add the eggplant slices to the disc. Cook on each side for 3 minutes and add the remaining oil evenly on top of the slices. Once nice and brown on each side cook for another 3 minutes per side till nice and soft.
Plate salad with remaining ingredients and add chunks of the Marscapone mixture to the salad. Top with the eggplant and enjoy this fresh and healthy meal!