Name: Moroccan-Inspired Eggplant & Chickpea Salad with Feta & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 3 eggplants; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; 3 shallots; black pepper; cumin, ground; Dijon mustard; extra virgin olive oil; paprika; salt

Moroccan-Inspired Eggplant & Chickpea Salad with Feta & ParsleyMoroccan-Inspired Eggplant & Chickpea Salad with Feta & Parsley — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

3 eggplants

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

3 shallots

black pepper

cumin, ground

Dijon mustard

extra virgin olive oil

paprika

salt

Instructions

Wash and dry the fresh produce.

Juice the lemons and transfer to a small bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the lemon juice.

To the lemon juice and garlic, add olive oil, Dijon, paprika, cumin, salt, and pepper; whisk together. Transfer half of the dressing to a large salad bowl and set aside; leave the remaining dressing in the small bowl.

Preheat a grill pan or regular skillet over medium-high heat.

Drain and rinse the chickpeas; set aside to drain further.

Trim off and discard the ends of the eggplants; slice crosswise into 6-mm-thick rounds.

Once the grill pan or skillet is hot, add the eggplant slices. Brush or rub the tops of the slices with half of the remaining dressing, then flip them over and brush or rub the other sides with the rest of the dressing. Cook until the slices are tender and browned on both sides, 3 to 5 minutes per side. Once done, transfer the slices to a plate. Cook in batches if necessary.

While the eggplant slices cook, trim off and discard the ends of the shallots; peel and mince the shallots. Add to the salad bowl.

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

Add the feta to the salad bowl.

Add the chickpeas to the salad bowl.

Cut the eggplant slices into bite-sized pieces and add to the salad bowl. Toss the salad until thoroughly coated with the dressing.

To serve, divide the salad between plates or bowls and enjoy!

Open this recipe in Flambette