I will be making this soon Roasted Eggplant salad w/ Goat cheese Ingredients 2 medium sized eggplants, diced 1 15 oz can garbanzo beans, drained and rinsed 4 oz goat cheese, crumbled 1 ½ cups cherry tomatoes, halved 1/3 cup fresh parsley, chopped 1/4 cup reduced sodium soy sauce 1 tbsp honey 1 tbsp olive oil 1 tsp smoked paprika 4 garlic cloves, minced Juice from 1 large lemon Salt and pepper to taste Instructions Preheat oven to 425 degrees. In a large bowl, toss eggplant with ½ tbsp olive oil, salt, and garlic. Place eggplant on a baking sheet lined with parchment paper and sprayed with non-fat cooking spray, and then cook until tender and lightly brown, about 30-35 minutes. Let cool about 5-10 minutes. Whisk together the remaining oil, lemon juice, soy sauce, honey, paprika and salt and pepper. Set aside. Place cooled eggplant in a bowl, and add in tomatoes, garbanzo beans and parsley. Top with dressing and toss gently to coat. Gently stir in goat cheese and serve immediately at room temperature. Preparation time: 15 minute(s) Cooking time: 35 minute(s) Diet type: Vegetarian Diet tags: Low calorie, Reduced fat, Reduced carbohydrate Number of servings (yield): 8 Calories: 154 Fat: 6 Protein: 6.5 Entire recipe makes 8 servings Serving size is about ¾ cup PER SERVING: 154 calories; 6g fat; 20g carbohydrates; 6.5g protein; 7.5g fiber
Posted on: Sun, 04 Aug 2013 16:38:18 +0000
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