Michael Symon's Grilled Eggplant with Blue Cheese and Arugula Salad

Ingredients for 4 servings
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium eggplant, cut in to ½ inch thick pieces
  • 4 slices Castello® Burger Blue cheese
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 cups arugula
  • ½ cup sliced red onion, shaved paper thin
  • 2 tablespoons capers, drained and rinsed
  • ¼ cup toasted sliced almonds
Michael Symon's Grilled Eggplant with Blue Cheese and Arugula Salad


  1. Preheat a grill or grill pan to medium-high heat.
  2. Lay out the eggplant slices and drizzle them with olive oil on both sides. Season well with salt and freshly ground black pepper on both sides, then place on the grill.
  3. Grill for about 4 minutes with the lid down, turning halfway though, until the eggplant is nicely charred and softened.
  4. Top each slice of eggplant with ½ slice of Castello® Burger Blue cheese. Cover and continue to cook for another minute, until the cheese has melted.
  5. Remove to a plate or platter to rest while you make a salad with the arugula.  
  6. In a mixing bowl, whisk together the red wine vinegar and mustard with 4 tablespoons of olive oil.
  7. Season the vinaigrette with salt and pepper, then add the arugula, red onion, capers and almonds.
  8. Gently toss to combine everything, then serve alongside or on top of the eggplant.
  9. Serve immediately.

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