This salad is amazing!
I picked up a special issue of Martha Stewart’s Everyday Food magazine last week at Borders. If you live near a Borders bookstore I’m sure you know that they are going out of business. Going out of business = sales! I stopped in quick to check out the sales and found that all magazines were 40% off. Sawwweeet. I stocked up on magazines, from cooking, to crafts, to beauty and even the unmentionable ones for my hubby. That’s right, I’m a good wife.
This recipe was one of many that included roasted eggplant. Check out this issue available to the end of August for others!
- 3 medium eggplant
- olive oil
- salt and pepper
- lemon juice
- feta cheese
Preheat oven to 475 degrees.
First, slice the eggplant into 1-inch pieces.
Toss in olive oil, salt, pepper and arrange on a baking sheet. Bake at 475 for 20-30 minutes.
While eggplant is cooking, drain and rinse chickpeas good. Then combine 3 tbsp. of lemon juice, 2 tbsp. of olive oil and salt and pepper.
Mint, waiting to be chopped and added in
Remove the eggplant from the oven
Add eggplant, (rinsed) chickpeas, feta and chopped mint into large bowl.
Toss and enjoy!