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You are here: Home / Meal Type / Main Dishes / Eggplant Salad with Goat Cheese and Almonds

Eggplant Salad with Goat Cheese and Almonds

May 28, 2016 by Liza Agbanlog 2 Comments

Eggplant Salad with Goat Cheese and Almonds Eggplant is one of my favorite vegetables to eat. There are many different ways I have cooked it in the past, mostly Asian style. Whether it be Fried Eggplant with Basil, or Eggplant Adobo, eggplant dishes never disappoint. So, I decided to make this roasted eggplant salad with goat cheese and almond dish. I am glad to say that it was a huge success!

This dish is so good. It’s light, healthy and full of flavor. First, the eggplant is marinated in cider vinegar, olive oil, honey, paprika, cumin and garlic. Then, it is roasted in the oven until very tender. After roasting, parsley and almonds are added for that extra crunch and texture. Finally, the salad is topped with goat cheese and scallions. Overall, I am very impressed with this dish and will be cooking it again and again! Eggplant Salad with Goat Cheese and Almonds

Eggplant Salad with Goat Cheese and Almonds
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Liza A
Serves: 4 servings
Ingredients
  • 2 large eggplants (about 2 lbs total)
  • Salt
  • ⅓ cup olive oil
  • 2 tbsp cider vinegar
  • 1 tbsp honey
  • 1 tsp paprika
  • ½ tsp cumin
  • 4 cloves of garlic, roughly chopped
  • 2 tbsp fresh lemon juice
  • 1 tbsp soy sauce
  • 1 cup parsley leaves, roughly chopped
  • ½ cup almonds, roughly chopped
  • 2 oz. goat cheese, crumbled
  • ¼ cup finely chopped scallions
Instructions
  1. Preheat the oven to 400 F. Cut the eggplant into 1 inch cubes. Place eggplant into a large bowl and sprinkle lightly with salt and set aside.
  2. Meanwhile, combine the olive oil, cider vinegar, honey, paprika and cumin. Dab the eggplant to remove any water that has accumulated. Add the marinade mixture to the large bowl with the eggplant and toss to coat. Stir in the chopped garlic.
  3. On a parchment-lined baking sheet, spread out the eggplant. Roast for 40 minutes, or until very tender. Make sure to stir every 15 minutes.
  4. Remove from the oven. Combine the soy sauce and lemon juice. Return the eggplant to the large bowl and drizzle with the lemon and soy sauce mixture. Stir in the parsley leaves and almonds.
  5. Serve with the crumbled goat cheese and chopped scallions sprinkled on top. Enjoy!
Notes
Recipe Source: The Kitchn
3.5.3208

 

Eggplant Salad with Goat Cheese and Almonds

Filed Under: Healthy Eating, Main Dishes, Recipes, Vegetarian Tagged With: almonds, eggplant, garlic, goat cheese, healthy eating, salad, vegetarian

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Comments

  1. Thalia @ butter and brioche

    May 28, 2016 at 11:11 pm

    i love eggplant, and goats cheese too! i haven’t ever tried them together though. such a lovely recipe.

    Reply
    • Avatar photoLiza A

      May 31, 2016 at 5:09 pm

      Thanks Thalia! 🙂

      Reply

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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