2 large eggplants, about 2 pounds
1/3 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon maple syrup
1 teaspoon smoked paprika
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce, tamari, liquid aminos, or coconut aminos
1 cup flat parsley leaves, roughly chopped
1/4 cup mint, roughly chopped
1/2 cup smoked almonds or plain if you can’t find smoked, roughly chopped
2 ounces goat cheese, crumbled and divided
Pink Himalayan salt to taste
Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with sea salt and set aside while making the marinade.
Whisk together the olive oil, vinegar, maple syrup, garlic, and smoked paprika. Toss with the marinade. Spread the eggplant on a large greased baking sheet, Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes) 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.
~SARA~ Fresh Foodie Mama