Salad of Baby Spinach, Caramelized Onions, and Roasted Eggplant

Name: Salad of Baby Spinach, Caramelized Onions, and Roasted Eggplant
Yield: Serves 6
Ingredients: Salt and pepper; ¼ cup chopped Italian flat-leaf parsley; 3 large plum tomatoes, coarsely chopped, with juice; 1 small bunch basil, coarsely chopped; 3 tablespoons extra-virgin olive oil, divided; 1 large sweet onion, sliced into thin rings, separated; 1½ cups extra-virgin olive oil; 4 ounces ricotta salata cheese, coarsely grated; 12 oil-cured black olives; 12 ounces baby spinach leaves, well washed to remove any grit, drained well; Pepper; 2 small white or Sicilian eggplants, or other small eggplants; Salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This salad is a whole meal and perfect for any time of the year, especially during the season when your garden-fresh spinach is young and tender.

Ingredients

Salad

2 small white or Sicilian eggplants, or other small eggplants
Salt
1 large sweet onion

Christmas
Gluten-free
Vegetarian

Method

To begin preparing the salad, preheat the oven to 400°F. Cut the eggplants into ½-inch rounds. Separate the rounds and place them in a bowl. Sprinkle generously with sa