Arugula Eggplant Salad with Balsamic Vinaigrette

For the Salad:

A large eggplant
A few splashes of olive oil
A few large handfuls of arugula
A handful of oven dried tomatoes
A sprinkle or two of salt and pepper

For the Vinaigrette:

A cup of extra virgin olive oil
One-half cup of balsamic vinegar
One-half cup of honey
A few heaping spoonfuls of fennel seeds
A heaping spoonful of Dijon mustard
A sprinkle or two of salt and pepper

 For the Salad:

Preheat your oven to 400 degrees F. Meanwhile, cut the eggplant into eight or nine thick slices. Lay them on a baking pan and generously brush each one with lots of olive oil. Lightly season them with salt and pepper and bake until they begin to turn golden brown, about twenty minutes. Let them rest until they’re cool enough to handle then cut each into quarters.

Toss the eggplant with the arugula, tomatoes and a generous splash of the vinaigrette.

For the Vinaigrette:

Briefly pulse the fennel seeds in a coffee grinder, spice grinder or food processor. Don’t turn them into a powder; leave them a bit rustic.

Mix everything together until a smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!