roasted eggplant salad with walnuts and goat cheese

When I was looking for a side to go with chicken, spinach, and goat cheese quesadillas, I found this roasted eggplant salad. I made a few substitutions from the original based on the ingredients I had available (apetina for goat cheese, regular paprika for smoked paprika). It was a great compliment to the meal.

ROASTED EGGPLANT SALAD WITH WALNUTS AND GOAT CHEESE (serves 4)
adapted from the Kitchn

4 China-sized eggplants, about 2 pounds
salt
1/3 cup olive oil
2 Tbsp cider or white wine vinegar
1 Tbsp honey
1 tsp paprika
½ tsp cumin
4 large garlic cloves, roughly chopped
¼ red onion, finely chopped
Juice of 1 lemon, about 2 Tbsp
1 Tbsp soy sauce
1/3 cup cilantro leaves, chopped
½ cup walnuts, roughly chopped
2 oz goat cheese/feta/apetina, crumbled and divided

HEAT oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with salt and set aside while making the marinade.

COMBINE olive oil, cider vinegar, honey, smoked paprika, and cumin, then pour over eggplant and toss. Stir in the garlic and onion. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.

WHISK together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the cilantro, toasted walnuts, and goat cheese.