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-   -   Does Anyone Remember a Recipe For Eggplant Salad (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/816718-does-anyone-remember-recipe-eggplant-salad.html)

sligh 11-07-2013 08:52 AM

Does Anyone Remember a Recipe For Eggplant Salad
 
Within the past year, someone posted a recipe for an eggplant salad made with eggplant that was roasted, then cooled before adding feta cheese, green onion, and I don't know what else. I made a list of ingredients I might not have on hand when I got around to trying this, and now I want to try it, but can't find the recipe - only the partial grocery list of eggplant, feta, green onions, and flat leaf parsley.

I did a search on "salads" but couldn't come up with it. Does anyone remember this? I think she posted two salad recipes that she took to a party and said everyone raved about them.

Soobee 11-07-2013 10:24 AM

I've got this recipe.
Roasted Eggplant Salad with Smoked Almonds & Goat Cheese
The Kitchen
2 large eggplants, about 2 pounds
Kosher salt
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 of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces goat cheese, crumbled and divided
1/4 cup finely chopped scallions
Heat the oven to 400F. Cut the eggplant into 1-inch cubes and put in a large 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 any extra 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 and slide onto a rack placed in the center of the oven. Roast at 400F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly. Whisk together the lemon juice and soy sauce. 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 in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

sligh 11-07-2013 10:31 AM

Oh, that's it! I forgot about the smoked almonds and the cumin until I saw your post. I knew there was more to it, but couldn't remember what. Thank you so much - have you ever made it?

KCSoccer 11-07-2013 12:21 PM

Hi, Sligh. I posted this recipe back in September. I've made it several times - it's really good. I like it best served at room temperature.

sligh 11-07-2013 02:07 PM

I'm going to make it this weekend. It sounds heavenly. Thanks for the tip about serving it at room temperature - makes it even easier.

That Girl 11-10-2013 07:28 AM

This sounds great, what are you using to eat it with, crackers? thanks

sligh 11-10-2013 09:22 AM

I'm just going to use it as a side salad and serve it with lamb chops. I hope to make it tomorrow, so I'll let you know how it turns out.


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