For those of you following this blog, it should be no surprise to you that goat cheese is my weakness. (Proof: Roasted Brussels Sprouts, Goat Cheese, and Cranberries over Barley; Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale; Balsamic Mushroom and Fruit Summer Salad– the list goes on!)
When I stumbled upon this recipe on pinterest, and saw a photo of the warm goat cheese atop a large pile of baked eggplant, I literally had to stop myself from drooling. TMI?
I knew this recipe was going to be good the moment I saw the goat cheese, however what I did not anticipate was the amazing marinade combination that truly knocks this dish out of the park. Trust me when I say this, sooo good. I think for two days straight the only thing I ate for lunch was an enormous bowl of eggplant, and I loved it.
If you’re looking for something delicious, simple, and incredibly flavorful, look no further. Your whole house will smell amazing, your friends will be begging for the recipe, and you will feel good about what you’re eating- a win, win, win!
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Happy hump day.
Love, a rented 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
- ½ 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
- ½ cup smoked almonds, roughly chopped
- 2 ounces goat cheese, crumbled and divided
- ¼ cup finely chopped scallions
- Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Set aside.
- Rinse the eggplant and cut into 1-inch cubes. Place the cubes in a large bowl, sprinkle lightly with salt, and set aside.
- In a small bowl, whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin.
- Use a dishcloth to dab away any water that has beaded up on the eggplant, and then drizzle with the marinade. Toss until the eggplant is thoroughly and evenly coated, and then stir in the garlic.
- Spread the eggplant out on the parchment-lined baking sheet and bake for 40, stirring every 15 minutes or so, or until very tender and lightly browned. Watch the eggplant closely after 30 minutes to ensure it does not burn!
- Meanwhile, whisk together the lemon juice and soy sauce (save a dish and use the same marinade bowl used before!). Once cooked, return the eggplant to a large bowl and toss with the lemon juice mixture.
- Stir in the parsley leaves, smoked almonds, and most of the goat cheese.
- Sprinkle the top with the remaining goat cheese and scallions. Serve warm and enjoy!
Notes and Tips!:
- Yield: 4
- Source: The Kitchn
- To make vegan, omit the goat cheese and swap out agave for honey as desired!
- If you like this recipe, try these other delicious options from ‘a rented kitchen!’ Click the links below for the recipes.