Hey Eggplant Lovers! Roasted Eggplant, Tomato, and Arugula Salad

[Guest guest]

Roasted Eggplant, Tomato, and Arugula Salad

 

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

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 tablespoons cilantro or watercress or parsley,

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 1-2 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. Serves 4.

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ