Serves 4
2 large eggplants, about 2lbs
Kosher salt
1/3 cup olive oil
2 tbsp cider vinegar
1 tbsp honey
1 tsp smoked paprika
1/2 tsp cumin (I roast whole cumin seeds and grind them myself in a pestle and mortar. They last for ages and are far more pungent than the ordinary seeds)
4 large garlic cloves, roughly chopped
2 tbsp lemon juice
1 tbsp soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 – 3 oz goat cheese, crumbled and divided
1/3 cup finely chopped scallions
Heat the oven to 400F
Cut the eggplant into 1 inch cubes and put into a bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
Whisk together the olive oil, cider vinegar, honey, smoked paprika and cumin.
Dab away with paper towel any water that has beaded up on the eggplant and toss with the marinade.
Stir in the garlic.
Spread the eggplant on a large baking sheet lined with parchment paper and slide onto a rack place in the center of the oven.
Roast at 400F for 40 minutes or until very tender or slightly browned. (You may need to stir every 15 minutes and check after 30 minutes that it isn’t burning)
Remove from the oven and cool slightly.
Whisk together the soy sauce and lemon juice.
Return the eggplant to the bowl and toss with the lemon juice mixture.
Stir in the parsley leaves, smoked almonds and most of the goat cheese, reserving a little.
Spread the finished salad on a lovely serving bowl or platter and sprinkle with the reserved goat cheese
crumbles and scallions