Roasted Eggplant, Tomato and Arugula Salad recipe

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Roasted Eggplant, Tomato and Arugula Salad

 

We love this salad.

 

2 medium sized eggplants, cut into 3/4 inch slices

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 tablespoons cilantro, chopped

1 1/2 cups red or yellow cherry tomatoes, halved

1 teaspoon sugar

2 garlic cloves, crushed

4 tablespoons feta cheese, crumbled

3 cups arugula

4 tablespoons balsamic vinegar

 

Preheat oven to broil.

Place eggplant on a foil-lined broiler pan and brush with 1 tablespoon of the

olive oil then drizzle lemon juice over slices.

Broil eggplant for 8 to 10 minutes, turning once until tender and golden, then

sprinkle wth cilantro.

In a medium sized skillet, heat 1 teaspoon of the olive oil to medium-high heat.

Add tomatoes, sugar, garlic and sauté for 1 to 2 minutes until softened but not

mushy.

Reduce heat to low.

Arrange eggplant on salad plates.

Divide feta cheese and mound on each plate on top of eggplant. Divide tomatoes

and place on top of feta cheese then top with arugula leaves.

In the skillet, under low heat, add the remaining oil and balsamic vinegar and

heat through for 30 seconds.

Drizzle dressing over each salad.

Makes 4 servings.