Grilled Eggplant and Feta Salad with Chickpeas
Created by Maria Reina • bellacucinamaria.com• Course: Salad • Season(s): Summer
Ingredients
- 4 small eggplants, about 1 pound
- Extra virgin olive oil
- Ground black pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh oregano, finely chopped
- 1 (15 oz) can of chickpeas, drained and rinsed well
- 1/2 cup feta cheese
- 1/4 cup parsley leaves
Instructions
Cut ends of the eggplants and peel some of the skin, leaving four or five 1 1/2 inch strips for decoration. The cut the eggplant in 1 1/2 in slices. Brush with Olive oil, season with salt and pepper. Grill on both sides until there are grill marks and the eggplant is soft and cooked through, about 5-8 minutes. Meanwhile place 1/4 cup of olive oil, vinegar, oregano and a good pinch of salt and pepper in a glass shaker. Shake vigorously to blend and set aside. Remove eggplant from pan and place on a cutting board to cool slightly. Cut each slice into 2-inch pieces, place in a large mixing bowl, and toss with half of the dressing. Add the chickpeas, feta, parsley leaves and remaining dressing, and gently toss. Taste for seasoning, and serve.
Cooks note: This is a great side dish with chicken or lamb. You can also sprinkle this over lettuce greens for a light salad to go with soup.