Greek Salad with Roasted Eggplant

Preheat the oven to 425 degrees. Line two sheet trays with parchment paper.

Add the sweet potato that has been cut into ¼ inch rounds to one tray. Toss with seasonings and olive oil. Bake for about 35 minutes, flipping once halfway through, until tender and charring. 

Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the second tray lined with parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 15 minutes, or until both sides are lightly brown and tender.

To make the salad dressing, add all the ingredients to a food processor and pulse. Taste for seasoning. 

To assemble the salad, add the arugula to a bowl topped with the chopped pepper, avocado, feta, cooked eggplant and sweet potato. Toss with a pinch of salt, pepper, and enough dressing to evenly coat. Enjoy!