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Eggplant Salad with Chickpeas and Feta

The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.

Source: Everyday Food, July/August 2005
Total Time Prep Servings



Cook's Notes

Choose firm eggplants that are heavy for their size, with smooth skins and no soft spots. Use within a couple of days.

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How would you rate this recipe?
  • happy love days
    16 MAR, 2013
    this came out way too salty; maybe i will try it again and halve the salt input.
  • happy love days
    16 MAR, 2013
    This came out way too salty, but maybe I will try it again and halve the salt input.
  • julieann1117
    15 AUG, 2010
    This is really delicious - flavorful and easy. I loved the roasted eggplant flavor without too much oven time - especially in the heat of summer when we have lots of eggplant! Didn't have any fresh mint, so I substituted parsley, which worked fine.

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