Roasted Eggplant Salad with Smoked Almonds & Feta
- Number of Servings: 4
Ingredients
2 large eggplants, about 2 poundsKosher salt2 tablespoons cider vinegar1 tablespoon honey1 teaspoon smoked paprika1/2 teaspoon cumin4 large garlic cloves, roughly chopped Juice of 1 lemon, about 2 tablespoons1 tablespoon soy sauce1 cup flat parsley leaves, roughly chopped1/2 cup smoked almonds, roughly chopped2 ounces feta cheese, crumbled and divided1/4 cup finely chopped scallionsOlive oil cooking spray
Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
Whisk together cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant, spray with cooking spray and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment. Roast at 400°F for 40 minutes, or until very tender and slightly browned. 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 leaves, smoked 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 and scallions on top.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KAMINEKO.
Whisk together cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant, spray with cooking spray and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment. Roast at 400°F for 40 minutes, or until very tender and slightly browned. 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 leaves, smoked 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 and scallions on top.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KAMINEKO.
Nutritional Info Amount Per Serving
- Calories: 268.0
- Total Fat: 16.5 g
- Cholesterol: 8.3 mg
- Sodium: 673.1 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 8.9 g
- Protein: 10.3 g
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