Eggplant Arugula Salad

Eggplant Arugula Salad

Ingredients:
3 medium eggplants
2 tablespoons olive oil
1/3 cup pine nuts
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
¼ cup shallots, diced
2 tablespoons garlic cloves, minced
2 bunches arugula
2 cups peaches, pitted and sliced
5 ounces Parmesan cheese
½ teaspoon black pepper, ground

Directions:
1. Preheat oven to 375°F. Slice the eggplants in half lengthwise.
2. Rub the eggplant with the 2 tablespoons olive oil. Place the eggplant
halves face down in a baking pan and roast for approximately 45
minutes, until soft. Toast the pine nuts in the oven on a baking sheet for
6 minutes until lightly brown. Allow the eggplant and pine nuts to cool.
3. To prepare the vinaigrette, blend the extra-virgin olive oil and vinegar
in a small bowl.
4. Scoop out the eggplant flesh and toss with the shallots and garlic.
Mound on serving plates. Arrange the arugula on one side and the
peaches on the other. Shave the Parmesan into thin curls using a
vegetable peeler. Drizzle with the vinaigrette and sprinkle with the
toasted pine nuts and black pepper. Serve immediately.