Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant, cut into ¾-inch cubes
  • 4 cloves garlic with skin on
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 14.5-ounce can chickpeas, drained and rinsed
  • 2 cups chopped fresh parsley
  • ½ cup crumbled feta cheese

Instruction

  • Preheat oven to 350 degrees F. Combine eggplant garlic and ½ teaspoon salt in a large bowl. Drizzle 1 tablespoon oil over it and toss to coat.
  • Spread the eggplant and garlic out on a large rimmed baking sheet. Roast until the eggplant is tender and browned on the bottom and the garlic is soft, about 30 minutes.
  • Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl. Add the remaining ½ teaspoon salt and the remaining 2 tablespoons oil. Mash garlic with a fork.
  • Whisk in lemon juice and Dijon mustard to make the dressing.
  • Add the eggplant, chickpeas, parsley and feta and toss to coat. Serve warm or chilled.