Eggplant is one of those things that I’ve loved at restaurants but have always been a bit intimidated about trying at home. However, when I saw this recipe it renewed my interest in learning how to cook it. I am SO glad I did! This recipe is delicious! So flavorful, with a great combination of creamy, tangy, salty, crunchy. You’ll definitely want to try it!
Adapted from this recipe
- 2 medium eggplants
- Kosher salt
- 1/3 cup olive oil
- 2 Tbsp cider vinegar
- 1 Tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 4 garlic cloves, minced
- 1 lemon, juiced (about 2 Tbsp)
- 1 Tbsp soy sauce
- 1 cup flat leaf parsley, chopped
- 1/2 cup smoked almonds, roughly chopped
- 2 oz goat cheese, crumbled
- 1/4 cup scallions, finely chopped (optional)
Heat oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle with Kosher salt and set aside.
Whisk together olive oil, cider vinegar, honey, smoked paprika, cumin and minced garlic. Dab eggplant to absorb the water that’s beaded on it due to the salt (this makes the eggplant less bitter in cooking). Toss eggplant in the marinade and then spread out on a large baking sheet. Roast for 40 minutes or until very tender, stirring every 15 minutes. Remove from the oven and allow to cool while you whisk together the lemon juice and soy sauce. Toss the cooked eggplant in this mixture and then stir in parsley, almonds, goat cheese, and scallions just before serving.
This recipe is awesome! I haven’t quite figured out what to pair it with, but I think it might be good with a white fish, or maybe just a light meal with some hummus and pita, or try adding in some chickpeas at the end for some added protein. However you serve it, you’re definitely going to want to try it!