Monday, September 28, 2009

Eggplant Salad with Chickpeas & Feta

I'm still struggling with my eggplant aversion, so I keep on trying new recipes for eggplant. This recipe has chickpeas and feta along with the eggplant, so that's 2 out of the 3 main ingredients that I love!

This wasn't a star recipe, but it was a great use of eggplant as a side dish. I am also sharing this at Mouthwatering Mondays.

Eggplant Salad with Chickpeas and Feta
adapted from Everyday Food

Roasted Eggplant:
3 medium eggplants (about 1 pound each)
3 tablespoons olive oil
1 tablespoon coarse salt
1/2 teaspoon ground pepper

Eggplant Salad:
3 tablespoons fresh lemon juice (1 lemon)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
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 (I used 1 tsp dried parsley flakes - no mint!)

Roasted Eggplant:
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.

Eggplant Salad:
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.

Easy Cooking | Simple Cooking 


  1. LOL! I think I don't like eggplant, either, yet I keep trying to make it, too! Maybe I'll try this one. -ae

  2. Oh my gosh, how funny that we would post eggplant and chickpea recipes on the same day! Yours looks great, too!