Grilled Eggplant With Caramelized Onion And Fennel

Name: Grilled Eggplant With Caramelized Onion And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled; Cooking spray; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 2 3/4 cups chopped fennel bulb (about 1 large bulb); 2 cups finely chopped yellow onion; 2 cups trimmed arugula; 1 teaspoon white balsamic vinegar; 1 teaspoon extravirgin olive oil; 1 cup quartered cherry tomatoes; 1/2 cup (2 ounces) crumbled goat cheese; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh thyme

Servings: persons

1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled
Cooking spray
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 3/4 cups chopped fennel bulb (about 1 large bulb)
2 cups finely chopped yellow onion
2 cups trimmed arugula
1 teaspoon white balsamic vinegar
1 teaspoon extravirgin olive oil
1 cup quartered cherry tomatoes
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme

1
Prepare grill to medium heat.
2
Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; saute 8 minutes or until vegetables are tender and lightly browned.
4
Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled, Cooking spray, 1/4 teaspoon salt, divided, 1/4 teaspoon freshly ground black pepper, divided, and more.

Yes, Grilled Eggplant With Caramelized Onion And Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!