A delicious eggplant salad featuring goat cheese, arugula, roasted almonds, and smoked salmon. The eggplant is baked until tender and mixed with a flavorful dressing.
1: Preheat the oven to 400 degrees.
2: Bake the eggplant for about 40 minutes until tender.
3: In a bowl, mix together evoo, cider vinegar, honey, cumin, sweet paprika, and sea salt to make the dressing.
4: Once the eggplant is cooked, slice it and mix it with arugula, goat cheese, roasted almonds, and smoked salmon.
5: Drizzle the dressing over the salad and serve.
