eggplant and almond salad
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
Ingredients for roasted eggplants
  • 2 large eggplants, chopped into cubes
  • 3 ½ tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon mild paprika
  • ½ teaspoon cumin
  • Garlic powder
  • Salt and pepper, to taste
Ingredients for salad
  • 2 tablespoons toasted sliced almonds
  • 2 tablespoons lemon juice
  • 1 tablespoons soy sauce
  • 2 tablespoons chopped fresh parsley
  • 1 green onion, white and green part chopped
Instructions
  1. Preheat oven to 390°F/200°C and line a baking sheet with foil paper.
  2. Put all the eggplant cubes in large mixing bowl. In a small bowl, combine the olive oil, apple cider vinegar, honey, paprika, cumin, garlic powder, salt and pepper. Combine all the ingredients and pour over the eggplants, mixing to coat all the eggplant cubes. Lay them out on the baking sheet. Roast for 25 to 30 minutes, turning them around from time to time during the cooking process. They should be cooked through and golden. Set aside to cool.
  3. Add the roasted eggplant cubes to a mixing bowl with the rest of the salad ingredients. Combine and serve at room temperature, adjusting the seasoning with more salt and pepper if needed.
Notes
RECIPE ADAPTED FROM: The Kitchn's Roasted Eggplant Salad with Smoked Almonds & Goat Cheese
Add the almonds just before serving, if not they become soggy.
Recipe by Savormania at http://www.savormania.com/en/roasted-eggplant-and-almond-salad/