Roasted Eggplant & Arugula Salad
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Ingredients
- 5 T olive oil
- 1 1lb eggplant; peeled, sliced crosswise 1" thick & then cut into 4 strips
- Salt & pepper
- 2 T balsamic vinegar
- Arugula
Details
Servings 4
Preparation
Step 1
Preheat oven 450. Pour 2T olive oil onto baking sheet & dip each strip of eggplant in oil to coat. Season with salt & pepper. Roast on bottom shelf til tender & deep brown, @ 25 min. Scrape up & transfer to a plate. In small bowl, combine remaining 3T oil with balsamic vinegar, salt & pepper. In large bowl, toss arugula with 3 T of dressing. Transfeer to platter & arrange roasted eggplant on top. Drizzle with remaining dressing & serve.
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