ROASTED EGGPLANT SALAD WITH GOAT CHEESE RECIPE
Ingredients
- 2 medium sized eggplants - (diced)
- 1 15 oz can garbanzo beans - (drained and rinsed)
- 4 oz goat cheese - (crumbled)
- 1 ½ cups cherry tomatoes - (halved)
- ⅓ cup fresh parsley - (chopped)
- ¼ 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
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.
Notes
Entire recipe makes 8 servings
Serving size is about ¾ cup
Nutrition
Calories: 188 kcal (9%)Carbohydrates: 22.3 g (7%)Protein: 9.3 g (19%)Fat: 8 g (12%)Saturated Fat: 3.8 g (24%)Cholesterol: 15 mg (5%)Sodium: 323 mg (14%)Potassium: 540 mg (15%)Fiber: 7.9 g (33%)Sugar: 9.9 g (11%)Calcium: 130 mg (13%)Iron: 2 mg (11%)