Prep Time: 15
Cook Time: 35
2 medium sized eggplants or one large, diced
3 T. olive oil
4 garlic cloves, minced
1, 1/2 C. cherry tomatoes, halved
1/2 C. sliced olives (whatever flavor you like the best)
1 large or 2 small zucchini, chopped
1, 15 oz. can garbanzo beans, drained and rinsed
1, 15 oz. can black beans, drained and rinsed
1/2 C. chopped red onion
1/3 C. fresh parsley, chopped
4 oz. goat cheese, crumbled
1/4 C. reduced sodium soy sauce
1 T. honey
2 T. olive oil
1 tsp. smoked paprika
Juice from 1 large lemon
Salt and pepper to taste
What to do:
Preheat oven to 425 degrees.
In a large bowl, toss eggplant with olive oil, salt, and garlic. Place eggplants on a baking sheet treated with cooking spray, and then cook until tender and lightly brown, about 30-35 minutes. Let cool about 5-10 minutes.
Whisk together or shake in a mason jar the olive oil, lemon juice, soy sauce, honey, paprika and salt and pepper. Set aside.
Place cooled eggplant in a bowl, and add in tomatoes, olives, zucchini, garbanzo beans, black beans, onion and parsley. Top with dressing and toss gently to coat. Sprinkle with cheese just before serving.