INGREDIENTS
2
large eggplants
2 oz
goat cheese, crumbled and divided
1 cup
flat parsley leaves, roughly chopped
1/4 cup
smoked almonds, roughly chopped
1 tbsp
olive oil
1 tbsp
cider vinegar
2 tbsp
balsamic vinegar
1 tsp
smoked paprika
1/2 tsp
cumin
5
large garlic cloves, minced
Juice of 1 lemon
1 tbsp
soy sauce
Sea salt