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Roasted Eggplant Salad with Almonds, Feta, and Mint

LICK MY SPOON
14Ingredients
50Minutes
370Calories
Read Directions

Ingredients

US|METRIC
  • 2 japanese eggplants (large, about 2 pounds)
  • 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)
  • 1 lemon
  • 1 tablespoon soy sauce
  • 1 cup mint leaves (roughly chopped)
  • 1/2 cup almond slivers (toasted)
  • 2 ounces crumbled feta cheese
  • 1/4 cup scallions (finely chopped)
  • kosher salt
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    NutritionView More

    370Calories
    Sodium25% DV590mg
    Fat43% DV28g
    Protein16% DV8g
    Carbs9% DV28g
    Fiber44% DV11g
    Calories370Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol15mg5%
    Sodium590mg25%
    Potassium770mg22%
    Protein8g16%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber11g44%
    Sugars10g20%
    Vitamin A15%
    Vitamin C50%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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