Roasted Eggplant and Fennel Salad

<em>Food Network</em> star Ingrid Hoffmann loves to combine broiled eggplant and fennel with fresh, raw fris&eacute;e and mint, for a zesty salad topped with a vinaigrette that features one of her favorite spices, cumin.
Roasted Eggplant and Fennel Salad

Ingredients

 1 one-pound eggplant cut into ½-inch-thick strips
1 fennel bulb, cored and thinly sliced
2 tablespoons olive oil
1 garlic clove, minced
¾ teaspoon salt
1 head frisée or curly endive, about 6 cups
½ cup toasted pine nuts
2 tablespoons chopped fresh mint

VINAIGRETTE:
2 tablespoons apple cider vinegar
½ teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon sugar
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil

Nutrition Facts

Per serving: 253 calories, 22 g fat (2.5 g saturated), 13 g carbohydrates, 3 g protein, 5 g fiber, 490 mg sodium (21% Daily Value).

Read more Healthy Recipes.

Directions

1. Spray a large baking pan with nonstick spray. Preheat broiler.

2. Combine eggplant, fennel, olive oil, garlic, and ½ teaspoon salt in a large bowl; toss to coat. Spread the eggplant mixture in one layer onto the pan. Broil, six inches from the heat, until the vegetables are tender, about 8 minutes, stirring once halfway through cooking time. Transfer to a rack to cool completely.

3. For the vinaigrette: In a small bowl, combine the vinegar, mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.

4. Combine the frisée, pine nuts, and mint in a large bowl. Drizzle with half the vinaigrette, tossing to coat well. Arrange the frisée mixture on a platter. Top with the eggplant mixture. Drizzle with the remaining dressing. Serve warm.