Eggplant and Tomato Salad


  • 1 Eggplant, top and bottom trimmed, sliced into ½ “ thick slices
  • sea salt and fresh ground black pepper to taste
  • olive oil
  • 3 Homegrown Tomatoes, cored, sliced into ½ “ thick slices
  • 1 cup feta cheese (chevre, burrata, or mozzarella)
  • sunflower sprouts (basil)
  • ½ cup balsamic vinegar
  • 1 teaspoon garlic, peeled and chopped
  • ½ teaspoon fresh thyme, stemmed and chopped
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 1 ½ cups olive oil


Season the eggplant with salt and pepper and drizzle with olive oil.  Heat a non-stick sauté pan over medium high heat.  Add the eggplant slices, being careful no to overcrowd the pan.  Cook for about 2 minutes and it is starting to turn golden brown.  Flip and cook for about 2 minutes on the other side.  Remove from the pan and set aside to cool.  Repeat with the remaining eggplant.

Place the balsamic vinegar, garlic, thyme, Dijon, and honey in a mixing bowl.  While whisking, slowly stream in the olive oil until it is emulsified.  Season to taste with salt and pepper.

On a plate, place a slice of eggplant and then a slice of tomato slightly overlapping.  Season the tomato with salt and pepper.  Repeat twice more. You should have 3 slices of eggplant and three slices of tomato.  Top with ¼ cup of feta cheese or the cheese of your choice.  Drizzle some of the balsamic vinaigrette and garnish with the sunflower sprouts.

Serves 4

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