Roasted Eggplant Salad with Goat Cheese

2013-09-22
chicken thigh and eggplant goat cheese salad

chicken thigh and eggplant goat cheese salad

I served this with roasted chicken thighs for a flavorful and refreshing supper.

Source: www.laaloosh.com

Course: Salad

Serves: 8

Ingredients

  • 2 medium sized eggplants diced
  • 1 15 oz can garbanzo beans drained and rinsed
  • 4 oz goat cheese crumbled
  • 1 1/2 cups cherry tomatoes halved
  • 1/3 cup fresh parsley chopped
  • 1/4 cup reduced sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 4 garlic cloves minced
  • 1 large lemon Juice from
  • Salt and pepper to taste

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss eggplant with ½ tbsp olive oil, salt, and garlic. Place eggplant on a baking sheet lined with parchment paper and sprayed with non-fat cooking spray, and then cook until tender and lightly brown, about 30-35 minutes. Let cool about 5-10 minutes.
  3. Whisk together the remaining oil, lemon juice, soy sauce, honey, paprika and salt and pepper. Set aside.
  4. Place cooled eggplant in a bowl, and add in tomatoes, garbanzo beans and parsley. Top with dressing and toss gently to coat. Gently stir in goat cheese and serve immediately at room temperature.

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