Eggplant and Chickpea Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
from Prevention Magazine 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:
1. Layer several paper towels on a baking sheet. Place eggplant on top in a single layer. Sprinkle with salt. Cover with paper towels.
2. Let eggplant stand for 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness.)
3. Brush both sides of eggplant with 1 tbsp olive oil. Season with 1/4 tsp black pepper.
4. Heat a grill to medium. Grill eggplant with cover closed, 16 to 20 minutes, turning once, until brown and tender.
5. When eggplant is cool enough to handle cut into 1/2 cubes.
6. Toss eggplant, chick peas and parsley in a large bowl.
7. 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.
|
|