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Eggplant Salad with Chickpeas and Feta

Eggplant Salad with Chickpeas and Feta

Choose firm eggplants that are heavy for their size, with smooth skins and no soft spots.

Everyday Food, July/August 2005 http://www.marthastewart.com/315720/eggplant-salad-with-chickpeas-and-feta
2.916665
Rated
58.3333100(14)14
  • Prep Time 20 minutes
  • Total Time 1 hour
  • Yield Serves 6

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 (http://www.marthastewart.com/283383/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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