- 2 large eggplants, about 2 pounds
- 1/3 cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 tablespoon minced garlic
- Juice of 1 lemon, about 2 tablespoons
- 1 tablespoon soy sauce
- 1 tablespoon dried parsley
- 1/2 cup slivered almonds, toasted
- 2 ounces feta, crumbled and divided
Heat the oven to 400°. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with salt and set aside while making the marinade. Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin.
Toss eggplant with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400° for 40 minutes, or until very tender and slightly browned. Stir every 15 minutes and check after 30 minutes to make sure it isn?t burning.
Remove from the oven and cool slightly. Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley, almonds, and most of the goat cheese, reserving a little. Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles on top.
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