Ingredients:
Serves: 4
2 large eggplants, about 2 poundsKosher salt
1/3 cup olive oil2 tablespoons cider vinegar1 tablespoon honey1 teaspoon smoked paprika1/2 teaspoon cumin4 large garlic cloves, roughly chopped Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce1 cup flat parsley leaves, roughly chopped1/2 cup smoked almonds, roughly chopped2 ounces goat cheese, crumbled and divided1/4 cup finely chopped scallions
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 the olive oil, cider vinegar, honey, smoked paprika,
and cumin. Dab away any extra water that has beaded up on the eggplant
and toss with the marinade. Stir in the garlic. Spread the eggplant on a
large baking sheet, lined with parchment and slide onto a rack placed
in the center of the oven. Roast at 400°F for 40 minutes, or until very
tender and slightly browned. (Stir every 15 minutes and check after 30
minutes to make sure it isn't burning.) 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.
Source: thekitchn.com