Chef At Home Episode #1006 Simple Pan Fried Trout

Sharp peppery arugula meets rich buttery eggplant and vibrant roast tomatoes in this wonderful salad.

Yield: Makes 4 salads, 2 cups of vinaigrette


1 large eggplant
A few splashes olive oil
A few handfuls arugula
1 handful oven dried tomatoes
A sprinkle or two Salt and Pepper
1 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup honey
A Few spoonfuls fennel seeds
A heaping spoonful Dijon mustard
A sprinkle or two Salt and Pepper


For the Salad:

Preheat your oven to 400 degrees F. Meanwhile, cut the eggplant into eight or nine thick slices. Lay them on a baking pan and generously brush each one with lots of olive oil. Lightly season them with salt and pepper and bake until they begin to turn golden brown, about twenty minutes. Let them rest until they’re cool enough to handle then cut each into quarters.

Toss the eggplant with the arugula, tomatoes and a generous splash of the vinaigrette.

For the Vinaigrette:

Briefly pulse the fennel seeds in a coffee grinder, spice grinder or food processor. Don’t turn them into a powder; leave them a bit rustic.

Mix everything together until a smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!