Roasted Eggplant, Red Pepper And Goat Cheese Sala

1. 1

   slice eggplant 1/4 inch thick, sprinkle with coarse salt, put in colander and drain for 30

2. 2

   mins. Prepare the dressing by combining 1/3 cup balsmic vinegar, about a scant tsp. sugar, 1/2 tsp. salt, 1/2 tsp. freshly ground black pepper, 1 tbls. freshly chopped Basil leaves

3. 3

   and 2/3 cup garlic flavored olive oil. Put in a jar and set aside. Toast the nuts in a fry pan on the stove top by setting over high heat and constantly moving the fry pan to toss and stir the nuts for about 5 mins. Drain the eggplant, and add with the sliced red peppers to a baking pan greased lightly with the garlic olive oil. Brush the eggplant slices with additionl oil and bake in a 400 degree oven for 30 minutes or until lightly browned. On separate plates, place a bed of lettuce, top with the eggplant, red pepper, crumbled goats milk cheese, and the toasted nuts. Pour on a light amount of the dressing. Serve with additional dressing on the side.

* Per serving · 4 servings · Values may vary.

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