Lick My Spoon | Roasted Eggplant Salad with Almonds, Feta, and Mint
Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this winning dish...
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Cooking tools:
- Oven
- Mixing bowl
- Measuring cup
- Whisk
- Chef's knife
- Cutting board
- Parchment paper
- Baking sheet
- Measuring spoon
- Spoon
- Serving bowl
- Tongs
- Kitchen timer
Ingredients
- 2 large Japanese eggplants, about 2 pounds
- 1/3 cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 4 large garlic cloves, roughly chopped
- Juice and zest of 1 lemon
- 1 tablespoon soy sauce
- 1 cup mint leaves, roughly chopped
- 1/2 cup toasted almond slivers
- 2 ounces crumbled feta cheese
- 1/4 cup finely chopped scallions
- Kosher salt
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