Roasted Eggplant Salad with Smoked Almonds & Feta
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Eggplant Salad with Smoked Almonds & Feta calories by ingredient
Introduction
MODIFIED from the following original recipe: http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-
cheese-164756
I deleted the olive oil from the marinade and lightly sprayed my chunks of eggplant with Pam olive oil spray before proceeding with the recipe. I also used feta instead of goat cheese. Could be made even lighter cal with decrease in almonds or cheese.
MODIFIED from the following original recipe: http://www.thekitchn.com/recipe-roasted-eg
gplant-salad-with-smoked-almonds-goat-
cheese-164756
I deleted the olive oil from the marinade and lightly sprayed my chunks of eggplant with Pam olive oil spray before proceeding with the recipe. I also used feta instead of goat cheese. Could be made even lighter cal with decrease in almonds or cheese.
Number of Servings: 4
Ingredients
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2 large eggplants, about 2 pounds
Kosher salt
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces feta cheese, crumbled and divided
1/4 cup finely chopped scallions
Olive oil cooking spray
Directions
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.
Member Ratings For This Recipe
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CUGINA51
