Ingredients
- 1 large eggplant cut into cubes
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 cup cherry tomatoes halved
- 2 cups arugula
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit. Toss cubed eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and golden, about 25 minutes.
- In a small bowl, whisk together lemon juice, Dijon mustard, minced garlic, extra-virgin olive oil, and thyme leaves to create the dressing.
- In a large bowl, combine roasted eggplant, cherry tomatoes, arugula, and feta cheese. Drizzle with the dressing and toss to combine.
