Roasted Eggplant Salad

Roasted Eggplant Salad

Ingredients:
2 lb. eggplant, cubed
1 tsp. salt
1/3 c. extra virgin olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. honey
1 tsp. smoked paprika
½ tsp. cumin
4 clove garlic, roughly chopped
Juice of 1 lemon
1 Tbsp. soy sauce
1 c. flat leaf parsley, chopped
½ c. toasted almonds, roughly chopped
¼ c. green onions, finely chopped

Directions:
1. Preheat oven to 400ºF. Line a baking sheet with aluminum foil and grease
with nonstick spray.
2. In a large bowl, toss cubed eggplant with salt. Set aside.
3. In a bowl, whisk together oil, vinegar, honey, paprika, cumin and garlic.
4. Use a clean dishtowel and blot away any excess moisture from eggplant.
Toss with dressing.
5. Spread eggplant on prepared baking sheet and place in oven. Bake for 40
minutes, stirring a few times throughout.
6. Remove eggplant from oven and let cool slightly.
7. In a small bowl, combine lemon juice and soy sauce. Transfer eggplant to
large bowl and toss with lemon juice mixture.
8. Stir in parsley, almonds and green onions. Serve.
Nutrition Info