"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers


  Tried it? Rate this Recipe:


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!




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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!