I love everything about this meal. The fact that it was made with organic arugula from the CSA. The fact that it was my first time using the grill this summer. Definite turning point. And also the fact that I made a cilantro-based anything and was able to stomach it, let alone enjoy it. I still hate cilantro on it’s own, but the few times I’ve cooked with it, I absolutely love its fresh and herby flavor.
So for now, Cilantro: 2, Kristie: 0, the battle continues.
Give me a pile of grilled veggies over a bed of cold greens, covered in a flavorful sauce, and I am quite content.
Arugula Salad with Grilled Eggplant & Portabellas
Adapted from Passionate Vegetarian
4 portabella mushrooms, caps removed
1 large eggplant, stem ends removed, sliced horizontally into long, flat pieces, each the length of the whole eggplant and about 1/3-inch thick
1-2 tbs. olive oil
Cilantro Vinaigrette (recipe below)
6-8 cups very fresh arugula leaves, washed and well-dried
Preheat grill to high.
Lightly brush the mushroom caps and eggplant slices with oil. Season with salt and pepper. Place them directly on the preheated grill. Grill the mushrooms for 6-8 minutes and the eggplant for 8-10 minutes, turning once with tongs about halfway through.
Remove the vegetables from the grill. Toss with about 2 tbs. of the Cilantro Vinaigrette and serve on the cold greens. Top with any remaining dressing.