Roasted Eggplant and Arugula Salad

Roasted Eggplant and Arugula Salad

Roasted Eggplant and Arugula Salad

By Food & Wine
Serves 4

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Details
  • Servings:   4
  • Calories:   297
  • Protein:   13g
  •  
  • Fiber:   12g
  • Sugar:   15g
  • Carb Total:   15g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   21g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
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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

Roasted Eggplant and Arugula Salad serves 4 original recipe by Food & Wine.

View original preparation instructions

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