Roasted Eggplant & Herb Salad

Name: Roasted Eggplant & Herb Salad
Cook time: 30 min
Ingredients: 4 tbsp olive oil; 0.25 cup fresh dill (finely chopped); 0.25 cup fresh basil (finely chopped); 0.25 cup red bell pepper (finely chopped); 3 tbsp red onion (minced); 1 tbsp red wine vinegar; 1 garlic (minced); 1 tsp honey; 0.25 tsp salt; 0.25 tsp red pepper flakes; pepper (to taste); 2 eggplants (cubed); 4 tbsp olive oil; 2 tsp dried oregano; 2 tsp dried dill; 1.5 tsp garlic powder; 1 tsp salt; 0.75 cup arugula (chopped); golden raisins; pepitas; pepper; honey

Literally melt in your mouth. So dang tasty

Cook time30 minutes

Ingredients

For the sauce

For the eggplant

For serving

Directions

1
Preheat the oven to 450. Line a sheet pan with parchment paper and set aside.
2
Add the eggplant to a bowl with the olive oil, oregano, dill, garlic powder and salt. Toss to coat and place it on the sheet pan. Place it in the oven for 25-35 minutes, tossing halfway.
3
While the eggplant roasts, make the sauce. Add the olive oil, fresh dill, fresh basil, bell pepper, red onion, red wine vinegar, garlic, honey, salt, red pepper flakes and pepper to a medium bowl. Mix until well combined and set aside.
4
Add the eggplant to a large bowl with the arugula, then add dressing to your liking. Toss to combine.
5
Plate the salad, then top it with golden raisins, pepitas, pepper and honey.

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