Warm Eggplant, Collard and Corn Salad
Servings Prep Time
4servings 20min
Cook Time
Servings Prep Time
4servings 20min
Cook Time
  • 1 bunch collard greensstems and veins removed, chopped into strips
  • 1cup corn kernels
  • 1 eggplantcut into 1 inch cubes
  • 1/4 cup goat cheesecrumbled
  • 4sprigs thyme
  • 1clove crushed garlic
  • 2tbsp balsamic vinegar
  • 1tbsp olive oil
  • 1/2tsp honey
  • pepperto taste
  1. Preheat oven to 425°F. Line 2 baking sheets with foil.
  2. Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Slice collards into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
  3. Slice corn kernels from the cob. Toss with remaining 1/2 tbsp olive oil and add to a small baking dish.
  4. Roast collards 10 minutes or until crispy but not burned. Roast eggplant and corn 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
  5. Meanwhile, prepare the dressing: In a small saucepan, add garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
  6. In a large bowl combine roasted vegetables, dressing, goat cheese, and thyme. Gently stir and serve immediately.
Recipe Notes

Recipe adapted from LivelyTable.com