Preps in

15

Minutes

Cooks In

15

Minutes

Serves

8

People

Calories

450

Per Serving

Let’s Make It!

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  1. Preheat oven to 450°F.
  2. Cube the Japanese Eggplant and spread on a baking sheet.
  3. Pour 2 Tbsp olive oil, sprinkle with ½ tsp salt, ¼ tsp pepper, and ¼ tsp cayenne pepper and toss well.
  4. Place in the oven for 10 minutes.
  5. Pull from the oven and with a spatula, free the eggplant if it is sticking, toss/flip over, and put back in the oven for another 3-5 minutes until the eggplant starts to caramelize.
  6. Smaller cubes cook faster than larger cubes, watch carefully not to burn.
  7. Remove from oven to cool.
  8. In a small skillet on medium heat, toast the pine nuts in a pinch of salt for about 5 minutes.
  9. In a large skillet, heat 2 Tbsp of olive oil, add the purple onion slices and simmer until starting to turn translucent.
  10. Then add the John Soules Foods Beef Fajitas, and ¼ cup of white wine, cover and simmer for about 3 minutes.
  11. Remove the cover and keep simmering for another 2-3 minutes to cook off some of the liquid and to finish warming the beef.
  12. Remove from the heat to cool.
  13. Dressing:
  14. In a blender, add ½ cup Greek yogurt, ¼ cup olive oil, 1 Tbsp balsamic vinegar, 2 Tbsp white wine, 1 Tbsp sugar, ¼ cup fresh mint leaves, plus the zest and juice of 1 lemon.
  15. Blend smooth.
  16. Into a large salad bowl place your arugula and baby spinach mix, then the fresh chopped tomatoes, the roasted eggplant, the chopped sun dried tomatoes, and the pine nuts.
  17. Using a slotted spoon, add the cooked John Soules Foods Beef Fajitas and onions, being careful to leave as much liquid in the pan as you can.
  18. Crumble all the feta cheese, then drizzled over the entire salad with the lemon mint dressing to taste - toss well - and serve!

Watch Us Make It!

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