Roasted Eggplant Salad

 

 Towards the end of eggplant season (which was a bit of time ago here in the Midwest), I rashly put several eggplant in the ffreezer with the thought of having eggplant through the winter. If you've tried this, you will already know, as I discovered,that  eggplant does not freeze well. Still, I couldn't let my favorite vegetable go to waste, and there is nothing quite like roasting to restore frozen veggies to their former glory (roasted green beans at Thanksgiving, for example...) Thus, paired with some frozen sugar snap peas, this dish was a breath of fresh air on a cold December day. Zach even asked for seconds, which almost never happens with a healthful veggie dish... :-)

So, if you are like me and cannot make it through the winter without eggplant, here is your solution... And for most normal people who are not addicted to eggplant, the dish is divine with fresh veggies in the summer as well!

Roasted Eggplant Salad

(Adapted from TheKitchn)

://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756

2 large eggplants

1/3 cup olive oil

1/4 cup apple cider vinegar
1/4 cup agave nectar
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 tsp garlic powder
8 oz sugar snap peas

2 tablespoons lemon juice
1 tablespoon soy sauce

Heat the oven to 400°F.

Cut the eggplant into 1-inch cubes and put in a large bowl filled with salt water, and set aside while making the marinade.

Whisk together the olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic powder.

After the eggplant has soaked for 20 minutes, drain and dry well, and toss with the marinade. 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 400°F 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.

While the eggplant is cooking, steam the sugar snap peas in the microwave or on the stovetop.

Whisk together the lemon juice and soy sauce.

Combine the snap peas and the the eggplant in a bowl and toss with the lemon juice mixture.

Season to taste with salt and pepper, and serve warm!