Eggplant is one of those veggies that's like a sponge and just soaks up flavor. Sure you can bread and fry and top with cheese... one of my favorite comfort foods of all time. But this eggplant recipe really highlights the vegetable and is light and bright with flavor!


Roasted Eggplant

Serves 4

1 1/2 pounds Japanese eggplant, cut into strips
1 tablespoon extra virgin olive oil
1/4 cup This Little Goat Went to Tokyo
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
1/4 cup almonds, toasted and sliced

Preheat oven to 400-degrees. Line baking sheet with parchment or foil. In a large bowl, toss eggplant with olive oil, 1 teaspoon salt, and 1/4 cup This Little Goat Went to Tokyo. Spread eggplant in single layer on baking sheet and set bowl aside, unwashed. Roast eggplant until well browned and tender, about 25-30 minutes, stirring halfway through. Remove from oven, return to bowl and toss with lime juice, cilantro, and almonds. Serve warm or at room temperature.