Roasted Eggplant & Arugula Salad

By [e-mail]

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.