Ingredients: For the Roasted Eggplant: – 2 medium eggplants, sliced into 1/2-inch rounds – 3 tbsp olive oil – Salt and pepper to taste For the Salad: – Mixed salad greens – 1/2 cup smoked almonds, roughly chopped – 4 oz (115g) goat cheese, crumbled – 1/4 cup fresh basil leaves, torn – 1/4 cup fresh parsley leaves, chopped – 1/4 cup balsamic glaze (store-bought or homemade) – Optional: sliced cherry tomatoes, thinly sliced red onion
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the Eggplant: Place the sliced eggplant rounds on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Use your hands or a brush to evenly coat the eggplant slices with the oil and seasoning.
Roast the Eggplant: Transfer the baking sheet to the preheated oven and roast the eggplant for 20-25 minutes, or until golden brown and tender. Flip the slices halfway through cooking for even browning. Once roasted, remove the eggplant from the oven and let it cool slightly.
Assemble the Salad: While the eggplant is roasting, prepare the other salad ingredients. In a large salad bowl, combine the mixed salad greens, chopped smoked almonds, crumbled goat cheese, torn basil leaves, and chopped parsley.
Add Roasted Eggplant: Once the roasted eggplant slices have cooled slightly, add them to the salad bowl with the other ingredients. Gently toss everything together to combine.
Drizzle with Balsamic Glaze: Drizzle the balsamic glaze over the salad. The sweet and tangy glaze adds a delicious finishing touch to the salad.
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