Arugula Salad with Grilled Eggplant
Grilled eggplant slices topped with goat cheese and pine nuts are served on a bed of spinach and arugula with a homemade, chunky tomato sauce.
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 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
1 1/2 fat, 1 1/2 vegetable