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Eggplant Salad with Chickpeas and Feta

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    Choose firm eggplants that are heavy for their size, with smooth skins and no soft spots.
    Everyday Food, July/August 2005
    • Prep Time 20 minutes
    • Total Time 1 hour
    • Yield Serves 6
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    Ingredients

    • 3 tablespoons fresh lemon juice (1 lemon)
    • 2 tablespoons olive oil
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon ground pepper
    • Basic Roasted Eggplant
    • 1 can (15.5 ounces) chickpeas, drained and rinsed
    • 1 cup (4 ounces) crumbled feta cheese
    • 1/4 cup chopped fresh mint leaves

    Directions

    1. In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.

    2. Add Basic Roasted Eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.

    Cook's Note

    Eggplants are best used within a day or two of purchase; keep in the vegetable bin.

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