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!
Cooking Tips for Perfect Roasted Eggplant
To achieve the best texture and flavor in your roasted eggplant, start by choosing the right eggplant. Look for firm, shiny ones with smooth skin, and avoid any that have blemishes or soft spots. Before cooking, it’s helpful to slice the eggplant and sprinkle it with salt. Let it sit for about 30 minutes to draw out excess moisture and bitterness. After rinsing and patting it dry, you’ll notice that the eggplant absorbs less oil during roasting, resulting in a lighter dish. When marinating, ensure the eggplant slices are coated evenly. For roasting, spread the slices in a single layer on a baking sheet. Overcrowding can lead to steaming rather than roasting, which affects the texture. Keep an eye on the oven towards the end of cooking. Eggplant can go from perfectly tender to mushy quickly, so aim for that golden-brown color. Lastly, a sprinkle of fresh herbs right before serving elevates flavors and brings freshness to the dish.
Serving Suggestions and Pairings
This roasted eggplant salad can stand alone as a light meal, but it also pairs beautifully with a variety of dishes. For a complete dinner, serve it alongside grilled chicken or fish. The tanginess of goat cheese complements the richness of the meat, creating a balanced plate. If you’re looking for a vegetarian option, consider adding chickpeas or quinoa for extra protein. This salad also shines as a side dish at gatherings. Serve it with crusty bread or pita for a delightful appetizer. If you want to amp up the flavors, drizzle a bit of balsamic reduction on top before serving. This adds a sweet tang that contrasts nicely with the savory elements of the dish. For a refreshing touch, consider a side of tzatziki or a yogurt sauce, which provides a cool creaminess that pairs well with the roasted flavors. Enjoy experimenting with different combinations to find your favorite way to serve this delicious salad.
Frequently Asked Questions
What can I use instead of goat cheese?
Feta cheese is a great substitute if you’re looking for something with a similar tangy flavor. If you’re avoiding dairy, try using a vegan cream cheese or a nut-based cheese for a creamy texture.
How should I store leftovers?
Store any leftover salad in an airtight container in the fridge. It will keep well for about 3 days, but the eggplant may become a bit softer over time.
Can I make this salad ahead of time?
Yes, you can roast the eggplant and prepare the dressing a day in advance. Just wait to add the goat cheese and almonds until you’re ready to serve for the best texture.
What can I serve with this salad?
This salad pairs nicely with grilled chicken or fish for a complete meal. It also makes a lovely side dish for barbecues or potlucks.
What common mistakes should I avoid?
A big mistake is overcrowding the baking sheet while roasting, which can lead to steaming instead of roasting. Also, skipping the salting step can result in a bitter taste, so don’t skip that part!
Eggplant Salad with Goat Cheese and Almonds
Ingredients
- 2 large eggplants about 2 lbs total
- Salt
- 1/3 cup olive oil
- 2 tbsp cider vinegar
- 1 tbsp honey
- 1 tsp paprika
- 1/2 tsp cumin
- 4 cloves of garlic roughly chopped
- 2 tbsp fresh lemon juice
- 1 tbsp soy sauce
- 1 cup parsley leaves roughly chopped
- 1/2 cup almonds roughly chopped
- 2 oz. goat cheese crumbled
- 1/4 cup finely chopped scallions
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve with the crumbled goat cheese and chopped scallions sprinkled on top. Enjoy!
Notes
Nutrition
i love eggplant, and goats cheese too! i haven’t ever tried them together though. such a lovely recipe.
Thanks Thalia! 🙂