Lick My Spoon | Roasted Eggplant Salad with Almonds, Feta, and Mint

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