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Roasted Eggplant Salad With Goat Cheese: Date Added: 5 Aug 2013
Listed in: Salad

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
Juice from 1 large lemon
Salt and pepper to taste

Cooking Instructions

Preheat oven to 425 degrees.

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.

Whisk together the remaining oil, lemon juice, soy sauce, honey, paprika and salt and pepper. Set aside.

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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