Roasted Spiced Eggplant with Arugula Salad

Name: Roasted Spiced Eggplant with Arugula Salad
Yield: 4
Ingredients: 2 cloves garlic; 2 teaspoons ground cumin; 2 teaspoons ground coriander; ½ teaspoon smoked or regular paprika; ½ teaspoon kosher salt, plus more for serving; ⅛ teaspoon freshly ground black pepper, plus more for serving; ¼ cup extra virgin olive oil, plus more for drizzling; 2 medium eggplants (12 to 16 ounces each); 3 tablespoons pine nuts; 4 cups wild arugula; 1 lemon, cut into wedges

Active Time: 15 minutes Total Time: 1 hour Serves: 4

Vegan Gluten Free

Roasted Spiced Eggplant with Arugula Salad

Ingredients

2 cloves garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon smoked or regular paprika
½ teaspoon kosher salt, plus more for serving
⅛ teaspoon freshly ground black pepper, plus more for serving
¼ cup extra virgin olive oil, plus more for drizzling
2 medium eggplants (12 to 16 ounces each)
3 tablespoons pine nuts
4 cups wild arugula
1 lemon, cut into wedges

Instructions

Heat the oven (with the oven rack in the middle) to 400°F.

Finely chop the garlic.

In a small bowl, combine the garlic, cumin, coriander, paprika, salt, and oil.

Cut each eggplant in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin. Dividing evenly, spread the oil mixture evenly over the flesh of the eggplant.

Place the eggplant cut side up on a sheet pan. Bake for 45 to 50 minutes, until very tender.

In a small skillet, toast the pine nuts over medium heat for 3 to 5 minutes, until golden brown.

Divide the eggplant and arugula among plates. Drizzle the arugula with some oil and sprinkle with a little salt and pepper. Scatter the pine nuts over the salad. Squeeze lemon over the salad and eggplant.

step by step

/01/

In a small bowl, combine the garlic, cumin, coriander, paprika, salt, and oil.

/02/

Cut each eggplant in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin.

/03/

Dividing evenly, spread the oil mixture evenly over the flesh of the eggplant. Place the eggplant cut side up on a sheet pan. Bake for 45 to 50 minutes, until very tender.