• 1 large eggplant, cubed
  • 1/2 green pepper, diced
  • 2 tomatoes, diced
  • 2 shallots, diced
  • 1/4 cup chopped kalamata olives, chopped, or substitute with your favorite chopped olive tapenade
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint
  • 3 cups arugula
  • 3 tbsp olive oil
  • 1 large garlic clove, grated
  • 1.5 tbsp red wine vinegar or lemon juice
  • 1 tbsp Spice Tree Organics Istanbuli Kofta blend
  • 1/2 tsp cumin
  • 1/2 tsp mint
  • salt and pepper


Preheat oven to 450. Toss the cubed eggplant with olive oil and salt, then roast in the oven for 30 minutes, until the eggplant is cooked and nicely browned.

In a large bowl, combine your arugula, shallot, green pepper, tomatoes, mint, parsley and mint. Add in the hot cubed eggplant.

Stir the olive oil with the vinegar, the grated garlic, the spices, and salt and pepper to taste. Toss the dressing in the bowl with the salad ingredients and mix thoroughly to combine. For best results, let sit for half an hour before serving.