Side Items

Roasted Eggplant, Tomato, and Arugula Salad takes several minutes to prepare.

Roasted Eggplant, Tomato, and Arugula Salad takes several minutes to cook.

Roasted Eggplant, Tomato, and Arugula Salad makes servings.

The ingredients for Roasted Eggplant, Tomato, and Arugula Salad are:

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

Here is how you make Roasted Eggplant, Tomato, and Arugula Salad:

1. Preheat oven to broil. Place eggplant on a foil-lined broiler pan and brush with 1 tablespoon of the olive oil then drizzle lemon juice over slices. Broil eggplant for 8-10 minutes, turning once until tender and golden, then sprinkle wth cilantro. 2. In a medium sized skillet, heat 1 teaspoon of the olive oil to medium-high heat. Add tomatoes, sugar, garlic and saut? for 1-2 minutes until softened but not mushy. Reduce heat to low. 3. Arrange eggplant on salad plates. Divide feta cheese and mound on each plate on top of eggplant. Divide tomatoes and place on top of feta cheese then top with arugula leaves. 4. In the skillet, under low heat, add the remaining oil and balsamic vinegar and heat through for 30 seconds. Drizzle dressing over each salad. Serves 4. Reprinted with permission by Public Health ? Seattle & King County

The nutritional information for Roasted Eggplant, Tomato, and Arugula Salad is:

• Amount Per Serving
• Calories: 172.2

• Total Fat: 9.5 g
• Cholesterol: 8.0 mg
• Sodium: 652.1 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 6.6 g
• Protein: 4.1 g