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Broiled Eggplant Salad

Recipe from Le Creuset

Broiled Eggplant Salad

Recipe created for

Le Creuset Scandinavia Bakeware Set

Cook time

45 minutes

Serving size



  • 1 large eggplant, sliced 1/2 inch thick
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons balsamic vinegar, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 4 tablespoons fresh grated parmesan cheese
  • 3 cups arugula
  • 1/4 cup sweet or hot pickled peppers, sliced
  • 1/4 cup pine nuts, toasted

Recipe Preparation

  1. Toss eggplant slices with 3 tablespoon extra virgin olive oil, 1 tablespoon vinegar, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Lay eggplant slices on lightly oiled stoneware tray, overlapping just a little if needed, and let stand at room temperature for 15 minutes.
  2. Preheat broiler. Broil eggplant on one side for 5 minutes, then remove from oven, flip eggplant, and top each slice with grated parmesan. Broil for another 4 to 5 minutes until golden brown and cooked through. Remove from oven and let tray cool to room temperature.
  3. Toss arugula with sliced peppers, pine nuts, 1 tablespoon oil, 1 tablespoon vinegar and 1⁄4 tablespoon salt. Top eggplant with salad and serve directly from tray.
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