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14 oz frozen breaded eggplant (or sweet potato) fries (3 cups)
2 tablespoons white balsamic glaze, divided
1/2 cup julienne-cut sun-dried tomatoes (in oil), divided
1/2 teaspoon kosher salt
1 bag baby arugula leaves (4-5 oz)
1/2 cup crumbled goat cheese
1. Preheat oven to 400°F. Bake fries following package instructions (or for crispier fries, bake 5-6 more minutes).
2. Combine 1 tablespoon glaze with 1/4 cup tomatoes (including 1 tablespoon of the oil), and salt until thoroughly blended.
3. Add mixture to arugula; add remaining 1/4 cup tomatoes and toss until evenly coated. Top with eggplant fries, cheese, and remaining 1 tablespoon glaze. Serve.
CALORIES (per 1/4 recipe) 280kcal; FAT 15g; CHOL 10mg; SODIUM 340mg; CARB 29g; FIBER 6g; PROTEIN 6g; VIT A 20%; VIT C 30%; CALC 6%; IRON 4%