RCI-MT.001.0178.001

Roasted Eggplant, Tomato and Arugula Salad

Name: Roasted Eggplant, Tomato and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 medium sized eggplants (cut into ¾ inch slices); 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 2 tablespoons cilantro (chopped); 1½ cups red or yellow cherry tomatoes (halved); 1 teaspoon sugar; 2 unit garlic cloves (crushed); 4 tablespoons feta cheese (crumbled); 3 cups arugula; 4 tablespoons balsamic vinegar

[http://www.metrokc.gov/HEALTH/nutrition/recipes/eggplantsalad.htm Roasted Eggplant, Tomato and Arug

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

sized eggplants
cut into ¾ inch slices
2 medium
olive oil
2 tablespoons
fresh lemon juice
1 tablespoon
cilantro
chopped
2 tablespoons
red or yellow cherry tomatoes
halved
1½ cups
sugar
1 teaspoon
garlic cloves
crushed
2 unit
feta cheese
crumbled
4 tablespoons
arugula
3 cups
balsamic vinegar
4 tablespoons

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Roasted Eggplant, Tomato and Arugula Salad

Ingredients

Method

What Makes This Variant Distinct