Howdy Ho! So, contrary to the title of this recipe, please use the word ‘salad’ lightly. We scored big at the Vancouver Farmer’s Market today and I was keen to make something…anything…with arugula. I had never had arugula until I spent 5 weeks in Montreal last summer. My partner’s cousin made a pizza for us, inspired by time she spent in Australia. This pizza had roasted squash, cheese and was topped with arugula. AH-MAZING!
I wanted a hearty meal for us, because we are having some tasty beverages in preparation to go out and see some funky DJ’s in my city, Vancouver tonight (DJ Deekline and Funkonomics).
1 large or 2 small round eggplants, peeled and chopped into 1 inch cubes
3 roma tomatoes, chopped into quarters
3 tbsp red wine vinegar (or balsamic)
3 tbsp olive oil
2 tbsp italian seasoning (alternates could be basil or oregano)
1/2 tsp chilli pepper flakes
salt and pepper to taste
1 large handful of arugula
liberal amounts of your best crumbled feta cheese (optional)
preheat oven to 450 degrees
Put all of the ingredients (except for arugula and feta) into a roasting pan and toss. Roast for approx 40 minutes, turning about every 10 minutes, until eggplant is golden and tender to your liking.
Put roasted goodness onto serving plates and top with arugula and crumbled feta.
DONE! We tossed this up well so the feta could get a bit melty and the arugula could welt slightly. This was a nice dinner…though I wonder if it was hearty enough? Oh well, if we’re hungry later, we’ll grab a slice of pizza