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    You are in: Home / Recipes / Roast Eggplant Salad With Goat Cheese Recipe
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    Roast Eggplant Salad With Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    English_Rose's Note:

    The roasted eggplant lends a lovely smokey flavor to this salad and the flatbread gives a satisfying crunch!

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    Units: US | Metric


    1. 1
      Heat the oven to 400°F Brush the eggplant slices with 1 tbs of the oil, then season with salt and pepper.
    2. 2
      Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final five minutes.
    3. 3
      Tear the flatbread or pita into pieces and place on a separate baking sheet. Brown in the oven for 8 mins or until crisp, then remove.
    4. 4
      For the dressing, in a small bowl, mix the vinegar, mint, chopped shallot, chili, remaining oil and some salt and pepper.
    5. 5
      Scatter the eggplant slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat cheese and scatter over a little arugula.

    Ratings & Reviews:


    Nutritional Facts for Roast Eggplant Salad With Goat Cheese

    Serving Size: 1 (707 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 443.7
    Calories from Fat 271
    Total Fat 30.1 g
    Saturated Fat 8.9 g
    Cholesterol 22.4 mg
    Sodium 173.9 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 17.9 g
    Sugars 15.9 g
    Protein 13.4 g

    The following items or measurements are not included:

    flat bread

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