Roasted Eggplant & Herb Salad
Serves 415 mins prep35 mins cook
This roasted eggplant & herb salad is melt-in-your-mouth delicious, combining roasted eggplant with fresh herbs, a flavorful sauce, and a touch of sweetness from honey. Perfect as a side dish or a light meal.
0 servings
What you need
Instructions
1: Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside. 2: Add eggplant to a bowl with olive oil, oregano, dill, garlic powder, and salt. Toss to coat. 3: Place the eggplant on the sheet pan and roast in the oven for 25-35 minutes, tossing halfway. 4: While the eggplant roasts, in a medium bowl, combine olive oil, fresh dill, fresh basil, bell pepper, red onion, red wine vinegar, garlic, honey, salt, red pepper flakes, and pepper. Mix until well combined and set aside. 5: Add the roasted eggplant to a large bowl with arugula, then add the dressing to your liking and toss to combine. 6: Plate the salad and top with golden raisins, pepitas, pepper, and honey.View original recipe