Roasted Eggplant and Arugula

I often have roasted eggplant in the refrigerator.  It gives a simple green salad a wonderful earthy element – add a little feta cheese and good bread any you will have a very satisfying meatless meal. It is also a great substitution for pasta under your favorite Bolognese or tomato sauce topped with Parmesan.

1 large Eggplant, cut lengthwise into 8 pieces, then cut into 1″ pieces, do not peel

2 Tbs Canola or Olive Oil

Salt and Pepper to taste

  • Pre-heat the oven to 375 degrees
  • On an aluminum foil line baking sheet toss the eggplant, oil, salt and pepper until the oil is well distributed
  • Arrange the eggplant in a single layer
  • Roast for about an hour or until the eggplant is browned and slightly deflated
  • Remove from the oven, take the aluminum foil and fold it over the eggplant and let them cool

Toss with thinly sliced celery and arugula

By wrapping the eggplant while it is cooling keeps the skin moist and tender

My favorite dressing:

1/4 cup Seasoned Rice Vinegar

3/4 cup Canola Oil

1 tsp Country Dijon Mustard

this keeps well in the refrigerator, something I always have on hand

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