Roasted Eggplant, Tomato and Arugula Salad

==Description==
Roasted Eggplant, Tomato and Arugula from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Serves: 4
== Ingredients ==
* 2 medium sized eggplants, cut into ¾ inch slices
* 2 tablespoons olive oil
* 1 tablespoon fresh lemon juice
* 2 tablespoons cilantro, chopped
* 1½ cups red or yellow cherry tomatoes, halved
* 1 teaspoon sugar
* 2 garlic cloves, crushed
* 4 tablespoons feta cheese, crumbled
* 3 cups arugula
* 4 tablespoons balsamic vinegar
== Directions ==
# Preheat oven to broil.
# Place eggplant on a foil-lined broiler pan and brush with 1 tablespoon of the olive oil then drizzle lemon juice over slices.
# Broil eggplant for 8–10 minutes, turning once until tender and golden, then sprinkle with cilantro.
# In a medium sized skillet, heat 1 teaspoon of the olive oil to medium-high heat.
# Add tomatoes, sugar, garlic and sauté for 1–2 minutes until softened but not mushy.
# Reduce heat to low.
# Arrange eggplant on salad plates.
# Divide feta cheese and mound on each plate on top of eggplant.
# Divide tomatoes and place on top of feta cheese then top with arugula leaves.
# In the skillet, under low heat, add the remaining oil and balsamic vinegar and heat through for 30 seconds.
# Drizzle dressing over each salad.
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Category:Eggplant Recipes
Category:Salad Recipes
Category:Feta Recipes
Category:Arugula Recipes
Category:Vegetarian Recipes
Category:Cherry tomato Recipes