Groceries

• 2 lg eggplants
• 1/4 c scallions, finely chopped
• 4 lg cloves garlic, minced
• 3 tbsp lemon juice (1 lemon)
• 1 c parsley, roughly chopped
• 2 oz goat cheese, crumbled and divided
• 1/2 c roasted almonds, roughly chopped

Pantry

• salt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin

1. Preheat oven to 400. Cut eggplant into 1 in cubes and place in large bowl. Sprinkle with salt and set aside while making marinade.
2. Marinade. In a small bowl, whisk oil, vinegar, honey, smoked paprika, and cumin. Dab away extra water beaded on the eggplant and toss with the marinade. Stir in garlic. Spread eggplant on a lined baking sheet. Reserve bowl.
3. Roast for 40 mins in middle of oven, or until very tender and slightly browned. Stir every 15 mins, and check after 30 mins to make sure it isn’t burning. Remove and let cool while making dressing.
4. Dressing. In large bowl used for marinating eggplant, whisk together lemon juice and soy sauce. Return eggplant to the bowl and toss with dressing. Fold in parlsey, smoked almonds, and most of the goat cheese.
5. Spread finished salad in serving bowl and sprinkle with reserved goat cheese and scallions. Serve while still warm. Leftovers keep about 3 days.