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
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Yield Serves 6
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Ingredients
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3 tablespoons fresh lemon juice (1 lemon)
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2 tablespoons olive oil
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1/2 teaspoon coarse salt
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1/4 teaspoon ground pepper
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Basic Roasted Eggplant
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1 can (15.5 ounces) chickpeas, drained and rinsed
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1 cup (4 ounces) crumbled feta cheese
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1/4 cup chopped fresh mint leaves
Directions
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In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.
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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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