Roasted Eggplant, Tomato and Arugula Salad

Description
Roasted Eggplant, Tomato and Arugula from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 2 medium sized eggplants, cut into ¾ inch slices
 * 2 tablespoons olive oil
 * 1 tablespoon fresh lemon juice
 * 2 tablespoons cilantro, chopped
 * 1½ cups red or yellow cherry tomatoes, halved
 * 1 teaspoon sugar
 * 2 garlic cloves, crushed
 * 4 tablespoons feta cheese, crumbled
 * 3 cups arugula
 * 4 tablespoons balsamic vinegar

Directions

 * 1) Preheat oven to broil.
 * 2) Place eggplant on a foil-lined broiler pan and brush with 1 tablespoon of the olive oil then drizzle lemon juice over slices.
 * 3) Broil eggplant for 8–10 minutes, turning once until tender and golden, then sprinkle with cilantro.
 * 4) In a medium sized skillet, heat 1 teaspoon of the olive oil to medium-high heat.
 * 5) Add tomatoes, sugar, garlic and sauté for 1–2 minutes until softened but not mushy.
 * 6) Reduce heat to low.
 * 7) Arrange eggplant on salad plates.
 * 8) Divide feta cheese and mound on each plate on top of eggplant.
 * 9) Divide tomatoes and place on top of feta cheese then top with arugula leaves.
 * 10) In the skillet, under low heat, add the remaining oil and balsamic vinegar and heat through for 30 seconds.
 * 11) Drizzle dressing over each salad.