Eggplant Salad

This recipe is a perfect way to use an abundance of fresh eggplant, if you happen to have it growing in your garden as I do, or select from the mountains of various Asian eggplants, preferably Ichiban, at any large Asian supermarket.  The citrus and smoky marinade goes really well with the eggplant.  The touch of soy sauce and crunchy almonds bring it over the top.   If you're looking for a special vegetarian or vegan main dish, this is the one. It can be served warm or cold, on salad greens or as a side dish.

Authorchef-Julia.comDifficultyBeginner

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Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
INGREDIENTS
 2 Ichiban eggplants (or any available eggplant, thin and firm is best)
 4 tbsp olive oil
 2 tbsp Braggs organic apple cider vinegar
 1 tbsp local honey
 1 tsp Penzey's smoked paprika
 1 tsp cumin
 2 large garlic cloves, grated on microplane grater
 3 tbsp lemon juice, or juice from a large lemon
 1 tsp reduced sodium soy sauce
 0.50 cup Italian parsley, chopped
 0.50 cup smoked or roasted almonds, chopped
 0.25 cup scallions, chopped
 2 goat cheese, crumbled (optional)
INSTRUCTIONS
1

Preheat oven to 400 degrees, convection roast, is available or 400 degrees.

2

Line a large baking sheet with parchment paper.

3

Cut the eggplant in 1 inch cubes and set aside. If using large, traditional eggplant.

4

Sprinkle cubes with kosher salt while preparing the marinade.

5

In a small bowl, whisk together the oil, vinegar, honey, garlic, smoked paprika, and cumin. If you salted the eggplant and water appears, dab it off.

6

Toss the eggplant with the marinade in a large bowl.

7

Spread the eggplant on the prepared baking sheet and roast for 40 minutes, turning every 15 minutes.

8

Let it cool for 10 minutes before addin the lemon juice and soy sauce.

9

Fold in the parsley leaves, smoked almonds and goat cheese, if using.

10

Sprinkle with scallion.

11

Serve warm or cold. Will keep in the refrigerator for 3 days (but you will eat it way before then!)

Ingredients

INGREDIENTS
 2 Ichiban eggplants (or any available eggplant, thin and firm is best)
 4 tbsp olive oil
 2 tbsp Braggs organic apple cider vinegar
 1 tbsp local honey
 1 tsp Penzey's smoked paprika
 1 tsp cumin
 2 large garlic cloves, grated on microplane grater
 3 tbsp lemon juice, or juice from a large lemon
 1 tsp reduced sodium soy sauce
 0.50 cup Italian parsley, chopped
 0.50 cup smoked or roasted almonds, chopped
 0.25 cup scallions, chopped
 2 goat cheese, crumbled (optional)

Directions

INSTRUCTIONS
1

Preheat oven to 400 degrees, convection roast, is available or 400 degrees.

2

Line a large baking sheet with parchment paper.

3

Cut the eggplant in 1 inch cubes and set aside. If using large, traditional eggplant.

4

Sprinkle cubes with kosher salt while preparing the marinade.

5

In a small bowl, whisk together the oil, vinegar, honey, garlic, smoked paprika, and cumin. If you salted the eggplant and water appears, dab it off.

6

Toss the eggplant with the marinade in a large bowl.

7

Spread the eggplant on the prepared baking sheet and roast for 40 minutes, turning every 15 minutes.

8

Let it cool for 10 minutes before addin the lemon juice and soy sauce.

9

Fold in the parsley leaves, smoked almonds and goat cheese, if using.

10

Sprinkle with scallion.

11

Serve warm or cold. Will keep in the refrigerator for 3 days (but you will eat it way before then!)

Eggplant Salad
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