Roasted Eggplant, Tomato and Arugula Salad

  • 1 large eggplant, cut into 3/4 inch slices
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cilantro, chopped
  • 1 1/2 cups grape 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 8-10 minutes, turning once until tender and golden, then sprinkle with 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

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