Roasted Eggplant Pomegranate Feta Salad with Smoked Paprika Dressing
A wonderful mix of colours, flavours, and textures can be found in this roasted eggplant salad recipe, featuring crunchy pomegranate seeds, creamy feta, and a smoky yogurt dressing.
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Ingredients
- 2 lb. Italian eggplant, peeled and chopped into 1-inch pieces
- 1½ tablespoon extra virgin olive oil
- ½ cup feta cheese, crumbled
- ½ cup flat leaf parsley, roughly chopped
- 1/3 cup pomegranate arils (seeds)
- 1/3 cup slivered almonds
- Salt
- pepper
- ½ plain Greek yogurt (fat-free)
- 1 tablespoon lemon juice
- ¼ teaspoon smoked paprika
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