Roasted Eggplant and Arugula Salad

Ingredients

• 5 tablespoons olive oil
• One 1-pound eggplant—peeled,
• sliced crosswise 1 inch thick and
• each slice cut into 4 strips
• Salt and freshly ground pepper
• 2 tablespoons balsamic vinegar
• 8 cups bite-size pieces of arugula

Instructions

1. Preheat the oven to 450°. Pour 2 tablespoons of the oil onto a baking
2. sheet and dip each strip of eggplant into the oil to coat. Season the strips
3. with salt and pepper. Roast the eggplant on the bottom shelf of the oven
4. until tender and deep brown on the underside, about 25 minutes. Using a
5. metal spatula, scrape up the eggplant and transfer to a plate. In a small
6. bowl, combine the remaining 3 tablespoons olive oil with the balsamic
7. vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, toss
8. the arugula with 3 tablespoons of the dressing. Transfer the salad to a
9. platter and arrange the roasted eggplant on top. Drizzle the eggplant
10. with the remaining 2 tablespoons of dressing and serve.