Roasted Eggplant Salad

Some of my favorite ingredients in the world, mixed together and served spoonful by sweet spoonful.


  • 3 medium eggplants, cut into 1-inch pieces
  • 5 tbsp. olive oil, divided
  • S/P
  • 2 lemons, squeezed
  • 1 can (15.5 oz.) chickpeas, rinsed and drained
  • 1 cup (about 4 oz.) feta, crumbled
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 475 degrees. Divide the cut eggplant between two rimmed baking sheets and drizzle with 3 tbsp. olive oil. Season with S/P and toss to coat. Arrange in a single layer and roast until golden and tender, about 25 minutes, stirring once. Let cool on the sheets.
  2. In a large bowl, mix together the lemon juice and 2 tbsp. olive oil, season with S/P. Add the roast eggplant, chickpeas, feta, and parsley; toss to combine.

Serves: 6

Recipe Source: Adapted from a Martha Stewart recipe

Time: 40 minutes