Serves: 2
Prep Time: 30 minutes
Cook Time: 20 minutes
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Ingredients
- 1 medium sized eggplant, washed and sliced in 1/2 inch slices
- 1/2 teaspoon Italian herbs
- 5 oz. arugula greens
- 2 medium tomatoes, washed and cut into quarters
- 1/4 sweet onion, cut in vertical slices
- 1/4 cup olive oil
- Zest of one lemon
- 2 Tablespoons lemon juice
- 1 teaspoon sugar
- Salt and fresh ground pepper
Directions
Pre-heat grill to medium heat.
Brush each side of the eggplant slices with olive oil. Sprinkle with Italian herbs and salt and pepper. Place on grill for 3-5 minutes. Turnover and grill an additional 3-5 minutes or until tender. Remove from grill and set aside.
Divide the greens between two dinner plates. Place eggplant, tomatoes and onion slices on each salad.
In a small jar, add olive, zest, lemon juice and sugar. Shake vigorously. Season with salt and pepper. Divide between the two salads.