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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

ROASTED EGGPLANT SALAD Recipe

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This recipe for ROASTED EGGPLANT SALAD is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:

8 mini eggplants
2 tablespoons oil
2 cubes Frozen Garlic
4 ounces (110 grams) arugula
4 ounces (110 grams) romaine lettuce
1/2 cup pomegranate arils

Balsamic Tahini Dressing:

1/4 cup raw tahini
1 tablespoon oil
1 tablespoon Balsamic Vinegar
1 cube Frozen Garlic
1/4 cup cold water
dash salt
Directions:
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice eggplants in half horizontally and gently score the flesh.

Combine oil and garlic. Brush the flesh of the eggplant lightly with the mixture and place on a lined baking sheet. Reserve the rest of the oil and garlic.

Place eggplants in the oven and roast for approximately 10 minutes, or until soft. Remove from oven and brush with oil and garlic mixture again. Set aside.

Mix all the dressing ingredients vigorously until combined.

To assemble: Place the arugula and romaine lettuce on a plate. Add the pomegranate arils and top with roasted eggplant. Drizzle with the balsamic tahini dressing. Serve at room temperature.

 

 

 

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