My family and I have been eating a vegetarian meal once a week for a while now. I'm not going to lie, it's not always easy to find a vegetarian meal that both my 7 and 13-year old are going to like. The recipe below is a recipe that my husband and I love, but we actually need to compliment with some grilled chicken on the side for the kids. But that is what makes the recipe so great. You can have it alone as the main dish, or eat it as a side dish. Enjoy!
Roasted Eggplant Salad with Smoked Almonds & Goat Cheese
serves 4
Ingredients
- 2 large eggplants
- A pinch of salt
- 1/3 cup olive oil
- 2 tbsp cider vinegar
- 1/2 tbsp honey
- 1 tbsp smoked paprika
- 1/2 tsp cumin
- 4 large garlic cloves
- 2 tbps lemon juice
- 1 tbsp soy sauce
- 1 cup flat parsley leaves
- 1/2 cup smoked almonds
- 2 oz. crumbled goat cheese
- 1/4 cup finely chopped scallions
Directions
- Pre-heat the oven to 400°F.
- Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with salt and set aside while making the marinade.
- Chop the garlic into big chunks.
- Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Add the garlic and stir.
- Dab away any extra water on the eggplant and then toss with the marinade.
- Line a large baking sheet with parchment paper and spread out the eggplant.
- Place the baking sheet in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. Stir every 15 minutes since eggplant burns very easily.
- When done, remove the eggplant from the oven and cool slightly.
- Whisk together the lemon juice and soy sauce in a large bowl.
- Add the eggplant to the bowl and toss together.
- Chop the parsley and almonds into rough chunks and add them to the eggplant.
- Add most of the goat cheese, reserving a little.
- Chop the scallion finely.
- Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.
- Serve and enjoy!
