Grilled Eggplant and Summer Fig Salad

Southern Kitchen
Grilled Eggplant and Summer Fig Salad

About the recipe

Using the grill adds a smoky char to the eggplant that helps to highlight the sweetness of the figs. The peppery arugula and creamy ricotta balance all of the ingredients together into a tasty, harmonious bite.

Serves: 4

Hands On Time: 30 minutes

Total Time: 30 minutes



1 large eggplant (about 1 1/2 pounds), sliced into 1/2-inch thick rounds

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper


4 cups baby arugula

12 ripe Black Mission or Brown Turkey figs, halved

1 cup yellow grape tomatoes, halved

1/3 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

12 thin slices aged country ham or prosciutto, torn into large pieces

1/2 cup ricotta cheese


To make the eggplant: Heat a grill or grill pan to medium-high. Toss the eggplant with the olive oil and season with salt and pepper. Grill the eggplant on both sides until softened. Transfer to a plate and refrigerate until cool.

To make the salad: In a large bowl, combine the arugula, figs and tomatoes. Drizzle with the olive oil and vinegar, then season lightly with salt and pepper.

Lay two to three slices of grilled eggplant on each of four serving plates. Divide the tossed salad on top of the eggplant on each plate. Scatter small spoonfuls of ricotta over each salad, then top with the country ham. Serve immediately.