Nutrition per serving may change if servings are adjusted.
1 teaspoon garlic powder
½ teaspoon black pepper
⅛ teaspoon salt
½ cup chopped, seeded tomatoes (see Tip)
2 tablespoons olive oil
1 tablespoon snipped fresh oregano
2 teaspoons snipped fresh thyme
2 teaspoons cider vinegar
6 ( ½ inch thick) slices eggplant
3 cups baby spinach
3 cups arugula
2 ounces crumbled goat cheese (chèvre)
1 tablespoon pine nuts, toasted (see Tip)
In a small bowl combine garlic powder, pepper, and salt. For dressing, in another small bowl combine half of the garlic powder mixture, the tomatoes, 1 tablespoon of the oil, the oregano, thyme, and vinegar. Transfer mixture to a food processor or blender. Cover and process or blend until combined but still chunky. Set aside.
Brush eggplant slices with the remaining 1 tablespoon oil and sprinkle with the remaining garlic powder mixture.
For a charcoal or gas grill, place eggplant slices on the grill rack directly over medium heat. Grill, covered, for 6 to 8 minutes or just until tender and golden brown, turning once halfway through grilling.
To serve, arrange spinach and arugula on a serving platter or on six salad plates. Top with eggplant slices, goat cheese, and pine nuts. Spoon or drizzle tomato dressing over salads.
Tips: To seed tomatoes, cut them in half crosswise (across the "equator"). Squeeze the tomato gently over the sink until the seeds pop out. Or, use your thumb to scoop out the seeds.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.