Ingredients

The following ingredients have 6 Servings
  • 1 1 ½ pound eggplant
  • 2 large zucchini
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 14 ounce can chickpeas, drained & rinsed
  • 1/4 cup crumbled feta cheese
  • 5 large mint leaves (thinly sliced)
  • juice of 1 lemon

Instruction

  • Preheat the grill to medium heat.
  • Cut the eggplant into ¾-inch slices. Cut the zucchini in half crosswise. Cut each half into ½-inch slices.
  • Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
  • Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
  • Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
  • Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
  • Serve warm or at room temperature.