1 medium eggplant (the bigger is not better. It can be tough and bitter)
1 red onion
3 cups firmly packed arugula
1 lemon, juiced
1/8 cup olive oil
1 drop oregano essential oil
3 drops each lemon and lime essential oil
Salt and Pepper
1/2 cup finely chopped pecans
Cream of Balsamic (I used Isola, Blood Orange)
Directions
Cut the eggplant into thin circles. Lay the eggplant out evenly on paper towels. Generously salt both sides. Let them sit and sweat 30 minutes. It will keep the eggplant tender and take away any bitterness.
Put arugula in a bowl. Mix together the squeezed lemon, the three essential oils, and olive oil. Mix well. Pour over the arugula and toss in the pecans. Mix all together so all the arugula is well coated.
Cut the red onion thick enough to grill without falling apart.
Spray oil on the eggplant and onion. Grill them up.
Now it is time to assemble. Take a piece of the grilled eggplant, put some of the arugula salad in the center, a piece of grilled onion on top, and toothpick it together. Line the assembled eggplants on a serving dish and drizzle the cream of balsamic over the top of them all.
