• Shopping List
• Meal Planner

Roasted Eggplant Salad

Ingredients

• 2 eggplants
• 1/3 cup olive oil
• 2 Tbs cider vinegar
• 1 Tbs honey
• 1 Tbs smoked paprika
• 1/2 tsp cumin
• 2 cloves garlic, chopped
• Juice of 1 lemon (about 2 Tbs.)
• 1 Tbs. Soy sauce
• 1 cup chopped parsley
• 1/2 cup chopped almonds
• 2 oz goat cheese, crumbled

Directions

Heat oven to 400*F. Cut eggplant into 1-inch cubes. Sprinkle lightly with salt and set aside while making marinade.
Whisk together oil, vinegar, honey, paprika and cumin. Blot extra moisture from eggplant and toss with marinade. Stir in garlic. Spread eggplant on a large baking sheet and place on middle rack of the oven. Roast for about 40 minutes, until very tender and slightly browned. Stir every 15 minutes and check to make sure it isn’t burning. Remove from oven and cool slightly.
Whisk together lemon juice and soy sauce. Add eggplant to a bowl and toss with juice mixture. Stir in parsley, almonds and goat cheese.