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Eggplant Salad

Eggplant Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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 cilantro, 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
  • 3 ears of corn, removed from cob
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Whisk together the remaining oil, lemon juice, soy sauce, honey, paprika and salt and pepper. Set aside.
  4. Place cooled eggplant in a bowl, and add in tomatoes, corn, 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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