This exotically flavoured salad is a great way to incorporate eggplant into your diet, and here it's roasted to a creamy sweetness and marinated in a zingy, flavourful dressing. Use a top quality Macedonian feta and some great quality olives to finish it off.
Macedonian Chickpea + Eggplant
~ adapted from the Moosewood Cookbook
2 cups cooked Flourist Kabuli Chickpeas
1 medium sized firm eggplant, cut into one inch cubs or smaller
1 small shallot, minced
5 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 medium clove garlic, minced
1 tsp salt
freshly ground black pepper
1/2 tsp. dried basil
1/4 tsp thyme
1/4 tsp oregano
1/4 cup finely minced parsley
1 medium red bell pepper, finely diced
Crumbled feta cheese
Heat the oven to 400 degrees and lightly oil a flat baking tray. Spread the eggplant cubes in a single layer on the tray and bake for 15-20 minutes until browning and just tender. While the eggplant is roasting, prepare the marinade by whisking together the minced shallot, olive oil, vinegar, lemon juice, garlic, salt, herbs, and pepper in a bowl. Once the eggplant is cooked, immediately transfer it to the marinade while it is still hot. If you can, marinate the eggplant for up to two hours.
When ready to serve, combine the eggplant with the Flourist Kabuli Chickpeas, pepper, parsley, and mix well. Serve garnished with feta and olives and extra parsley.