Roasted Eggplant and Garbanzo Bean Salad
2 eggplants (about 2 pounds total)
Trim stems and bottoms from eggplants. Cut in half lengthwise and dice into 3/4-inch cubes. Place eggplant in colander and sprinkle each layer generously with salt. Place weight (like a pot cover) over eggplant and let drain 30 minutes. Rinse and drain well, squeezing gently to remove excess liquid, and pat dry.
3/4 cup olive oil
1 cup cooked or canned garbanzo beans
2 cloves garlic, finely chopped
1 large, firm tomato, peeled, seeded, and diced
1 teaspoon dried oregano
1/4 cup crumbled feta cheese, optional
freshly ground pepper
2 to 3 tablespoons lemon juice
Heat 1/4 cup olive oil in large skillet and sauté half of eggplant, tossing gently, over medium heat until lightly browned and tender, but not mushy. Remove, cool slightly and repeat with remaining eggplant and additional 1/4 cup of oil. Combine eggplant in large bowl with garbanzo beans, garlic, tomato, oregano and feta cheese. Season to taste with salt and pepper. Add lemon juice and remaining 1/4 cup olive oil and toss well. Cover salad and set aside to marinate at room temperature at least 1 hour before serving.
I didn't have any fresh tomatoes on hands,but had sun dried tomatoes,so used some of those instead.I really liked the result.
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