Choose firm eggplants that are heavy for their size, with smooth skins and no soft spots.
Ingredients:
Roasted Eggplant
3 Medium Eggplants (about 1 pound each)
3 Tbs Olive Oil
1 Tbs Coarse Salt
1/2 tsp Black Pepper
Salad
3 Tbs Fresh Lemon Juice
2 Tbs Olive Oil
1/2 tsp Coarse Salt
1/4 tsp Ground Pepper
1 can (15.5 oz) Chickpeas, drained and rinsed
1 cup (4 oz) Feta Cheese, crumbled
1/4 cup Mint Leaves, chopped
Directions:
Preheat oven to 475° degrees. Cut eggplants into 1-inch cubes: divide between two rimmed baking sheets. Dividing evenly, drizzle with oil, salt and pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender (25 to 30 minutes). Cool on sheets.
In a large bowl, whisk together lemon juice, oil, salt, and ground pepper. Add roasted eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine. Serves 6.