Arugula - a word I often misspell. Arugala? Arugela? No - two"u's!" Delicious roasted eggplant and arugula salad inspired by Laylita's Recipes.
1 large eggplant
2-3 cups arugula
½ cup raisins
5 tablespoons EVOO
1 garlic clove, minced
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
S&P
1 teaspoon lemon zest
1-2 teaspoons of your favorite mixed herbs (Provence or a butcher's blend - anything with some savory spices like oregano, thyme, rosemary...)
Pre-heat oven to 400 degrees. Peel the eggplant and cube into bite-sized pieces. Toss
eggplant with 2 tablespoons EVOO, garlic and S&P. "Pam" a cookie sheet and assemble
eggplant in a single layer for roasting. Roast for about 15-20 minutes, tossing after 10
minutes. Meanwhile prepare a salad dressing with the balsamic vinegar, maple syrup, remaining EVOO, dried herbs, salt and pepper. Shake the dressing very well. Toss the eggplant pieces and raisins with about half of the dressing (this dressing is great on any salad and will likely have some leftover). Arrange the arugula leaves on a flat serving platter and place eggplant pieces in the center, sprinkle with lemon zest.
eggplant with 2 tablespoons EVOO, garlic and S&P. "Pam" a cookie sheet and assemble
eggplant in a single layer for roasting. Roast for about 15-20 minutes, tossing after 10
minutes. Meanwhile prepare a salad dressing with the balsamic vinegar, maple syrup, remaining EVOO, dried herbs, salt and pepper. Shake the dressing very well. Toss the eggplant pieces and raisins with about half of the dressing (this dressing is great on any salad and will likely have some leftover). Arrange the arugula leaves on a flat serving platter and place eggplant pieces in the center, sprinkle with lemon zest.
A hearty vegetarian dish.
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