1 large eggplant
2-3 cups arugula
½ cup raisins
2 tbs olive oil + 3 tbs olive oil
2 garlic cloves, crushed
3 tbs balsamic vinegar
Salt & pepper
Optional – grated parmesan


  1. Pre-heat oven to 400 F
  2. Peel the eggplant and chop it in bite sized square pieces
  3. Toss the eggplant squares with olive oil and salt; put eggplant pieces in an ovenproof pan
  4. Bake for about 15-20 minutes
  5. Meanwhile prepare a salad dressing with the balsamic vinegar, olive oil, crushed garlic, salt and pepper
  6. Toss the arugula with half of the dressing
  7. Toss eggplants pieces and raisins with the other half of the dressing
  8. Arrange the arugula leaves on a flat serving platter and place eggplant pieces in the center, sprinkle with grated parmesan if desired
  9. Serve warm or cold