2 medium eggplants
1/2 cup extra virgin olive oil, plus 2 Tbs
1 tsp salt
1 tsp ground black pepper
2 Tbs horseradish (from a jar)
2 Tbs white vinegar
2 Tbs dijon mustard
2 tsp fresh thyme, chopped
1/4 cup arugula microgreens
Preheat grill over medium-high heat
Cut tops off eggplant and slice lengthwise into 1/2 inch steaks. Using the 2 Tbs olive oil, brush both sides of the eggplant. Season with 1 tsp salt & 3/4 tsp black pepper.
In a small bowl, whisk together the horseradish, vinegar, dijon mustard, and remaining balck pepper. Once fully combined, add in the parsley and thyme. Set aside.
On the heated grill, add the eggplant. Grill for 5 minutes before flipping. Grill for an additional 3 minutes and remove from heat.
Top with microgreens and drizzle with the vinaigrette. Serve immediately.
Calories 358. Total Fat 33.1 g. Cholesterol 0 mg. Sodium 701 mg. Total Carbohydrates 18.2 g. Protein 3.3 g.
Recipe used with permission from the Delaware Department of Agriculture.