Eggplant Salad with Goat Cheese and Almonds

Roasted eggplant mingles with creamy goat cheese and crunchy almonds for a salad that’s savory, tangy, and oh-so-satisfying. It’s a breeze to whip up and packed with flavor.

Course Salad

Cuisine Mediterranean

Keyword eggplant, goat cheese, healthy, salad, vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 400kcal

Author Liza A

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

Recipe Source: The Kitchn

Nutrition