- 4
0/5
(0 Votes)
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
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.
You'll also love
-
Grilled Calamari & Arugula Salad 5/5 (3 Votes) -
Italian Egg-Drop and Zucchini Soup... 5/5 (1 Votes)
You'll also love
-
Garlic-Roasted Chateaubriand with... 3/5 (2 Votes) -
Butternut Squash & Spinach Lasagna 0/5 (0 Votes)