Ingredients
| 2 |
eggplant, cut length wise into 1" thick slices |
| 1/2 |
tsp salt, divided |
| 2 |
tbsp olive oil |
| 1/2 |
tsp black pepper |
| 32 |
oz canned chickpeas, rinsed and drained |
| 1 |
cup cherry tomatoes, sliced |
| 1 |
tbsp fresh parsley, chopped |
| 2 |
tbsp red wine vinegar |
| 2 |
tbsp olive oil |
| 2 |
tbsp lemon juice |
| 2 |
cloves of garlic, minced |
| 1/2 |
tsp lemon zest |
Directions
- Layer several paper towels on a baking sheet. Place eggplant on top in a single layer. Sprinkle with salt. Cover with paper towels.
- Let eggplant stand for 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness.)
- Brush both sides of eggplant with 1 tbsp olive oil. Season with 1/4 tsp black pepper.
- Heat a grill to medium. Grill eggplant with cover closed, 16 to 20 minutes, turning once, until brown and tender.
- When eggplant is cool enough to handle cut into 1/2" cubes.
- Toss eggplant, chick peas and parsley in a large bowl.
- Whisk vinegar, oil, lemon juice, lemon zest, garlic and 1/4 tsp black pepper in a small bowl. pour over salad and toss gently to coat. Let stand at least 20 minutes at room temperature to blend flavors.
Categories
Salads
|
