So I’m back at school in an apartment this year with a lovely little kitchen. I’m living with 3 other girls who also like to cook but our styles are very different. They’ve been really nice about my keeping my kosher utensils and ingredients in a specific place and asking questions when they don’t understand.
I’m also super lucky because my college town has a wonderful farmer’s market every week until November! This week, I happened to pick up a basket of eggplant and another of sweet potatoes. So what’s a girl to do with so much produce (especially when her roommates don’t like eggplant and are generally skeptical of new veggie dishes)? Dinner for one!
I think I’m in love with this recipe. It’s tangy and the multiple textures make for a really nice balance. The original recipe can be found here.
Skill Level: Lots of moving parts, not overly difficult but be prepared.
- This recipe usually serves 4, but by using a small eggplant or half of a large eggplant, you can easily reduce the serving.
- You can use the other half of the eggplant to make Babaganush!
- If you do reduce the serving size, you don’t have to reduce the amount of the dressing you make, it’ll just increase the flavors.
- If you want to eyeball the spices rather than measuring them out, it totally works.
- 2 Eggplants
- Kosher Salt
- 1/3 cup of Olive Oil
- 1/3 cup of Apple Cider Vinegar
- 1 tablespoon of Honey
- 1 teaspoon of Paprika
- 1/2 teaspoon of Cumin
- 4 chopped cloves of Garlic (or 2 heaping spoonfuls of minced garlic)
- Juice of 1 Lemon
- 1 tablespoon of Soy Sauce
- 1 cup of Parsley Leaves
- 1/2 cup of Smoked Almonds (or just toast a handful while the eggplant is cooking)
- 2 ounces of crumbled/divided Goat Cheese
- 1/4 cup of chopped Scallions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the eggplant into bite-size cubes. Place in a bowl and sprinkle salt over the cubes. Set aside.
- Whisk together olive oil, apple cider vinegar, honey, paprika, and cumin. Dab away extra moisture from the eggplant and toss in the marinade. Make sure the eggplant is soaked in the sauce. Stir in the garlic and mix again.
- Spread the eggplant on a parchment lined baking sheet and place in the center tray of the oven. Roast for 40 minutes or until browned, making sure to stir every 15 minutes to prevent burning.
- In the last 10 minutes of the eggplant roasting, whisk together the lemon juice and soy sauce. When the eggplant is finished, toss in the new mixture.
- Toast almonds.
- Stir parsley, almonds, goat cheese and scallions into the eggplant mixture and serve!