I’m not normally an aubergine fan, to be honest, so I was planning for this to be a side dish for this evening, assuming 18saughtonmains would eat most of it. But it’s too good to share so I’m having it for lunch.
The recipe came from here but I foolishly halved the amounts. Also, I didn’t have smoked almonds so just used flaked ones.
Roast Aubergine and Goats Cheese Salad
1 Aubergine, though next time it will be two. Chop into cubes.
75ml olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 cloves of garlic, roughly chopped
Juice of half a lemon
3 teaspoons soy sauce
Goats cheese, crumbled
Heat the oven to 180C.
Toss the aubergine in some salt and leave aside. Mix together the oil, vinegar, honey, paprika and cumin. Pat the aubergine pieces dry and coat them with the oil mixture. Cook until the aubergine is browned and tender. Allow to cool slightly while you mix the lemon juice and soy sauce. In a bowl, add the aubergine, dressing, almonds and most of the cheese. Mix together. When you are ready to serve put the rest of the cheese on top and then add some sliced spring onion.