1 (1 1\/4-lb.) eggplant (about 4-inch diameter), peeled
\nCooking spray
\n1\/4 tsp. salt, divided
\n1\/4 tsp. freshly ground black pepper, divided
\n2 3\/4 C. chopped fennel bulb (about 1 large bulb)
\n2 C. finely chopped yellow onion
\n2 C. trimmed arugula
\n1 tsp. white balsamic vinegar
\n1 tsp. extravirgin olive oil
\n1 C. quartered cherry tomatoes
\n1\/2 C. (2 oz.) crumbled goat cheese
\n2 T. chopped fresh basil
\n1 T. chopped fresh thyme<\/p>\n
Prepare grill to medium heat.
\nCut eggplant crosswise into 8 (1\/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1\/8 tsp. salt and 1\/8 tsp. pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; saut\u00e9 8 minutes or until vegetables are tender and lightly browned. Combine remaining 1\/8 tsp. salt, 1\/8 tsp. pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1\/3 C. fennel mixture on each eggplant slice; top with 2 T. tomatoes and 1 T. cheese. Sprinkle the chopped basil and thyme evenly over cheese.<\/p>\n
Yield: 8 servings
\nCalories: 73
\nFat: 2.4g
\nFiber: 3.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (1 1\/4-lb.) eggplant (about 4-inch diameter), peeled Cooking spray 1\/4 tsp. salt, divided 1\/4 tsp. freshly ground black pepper, divided 2 3\/4 C. chopped fennel bulb (about 1 large bulb) 2 C. finely chopped yellow onion 2 C. trimmed arugula 1 tsp. white balsamic vinegar 1 tsp. extravirgin olive oil 1 C. quartered cherry tomatoes 1\/2 C. (2 oz.) crumbled goat cheese 2 T. chopped fresh basil 1 T. chopped fresh thyme Prepare grill to medium heat. Cut eggplant…<\/p>\n