Roasted Eggplant and Chickpea Salad Recipe

Ingredients with Measurements:
- 2 large eggplants, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 cup crumbled feta cheese

Special Equipment Needed:
- Baking sheet
- Large bowl
- Whisk

Step-by-Step Instructions:
1. Preheat oven to 400°F.

2. Place eggplant cubes on a baking sheet and drizzle with olive oil. Sprinkle with garlic, cumin, paprika, salt, and pepper. Toss to coat.

3. Roast for 20 minutes, stirring once halfway through.

4. In a large bowl, combine chickpeas, parsley, mint, lemon juice, and extra-virgin olive oil.

5. Add roasted eggplant and toss to combine.

6. Sprinkle with feta cheese and serve.

Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 400°F
Serving Size: 4

Nutritional Information:
Calories: 250
Fat: 14g
Carbohydrates: 26g
Protein: 8g

Substitutions for Ingredients
- Eggplant: zucchini, cauliflower, or sweet potatoes
- Olive oil: avocado oil or coconut oil
- Garlic: garlic powder
- Cumin: chili powder
- Paprika: smoked paprika or chili powder
- Parsley: cilantro
- Mint: basil
- Lemon juice: lime juice
- Extra-virgin olive oil: avocado oil
- Feta cheese: goat cheese or vegan cheese

Variations:
- Add roasted red peppers for a smoky flavor
- Add roasted red onions for a sweet flavor
- Add roasted bell peppers for a mild flavor
- Add roasted mushrooms for an earthy flavor

Tips and Tricks:
- Make sure to cut the eggplant into even cubes so they cook evenly.
- For a vegan version, omit the feta cheese.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
Reheat in a skillet over medium heat for 5 minutes or until heated through.

Presentation Ideas:
Serve in a large bowl or on a platter.

Garnishes:
- Fresh herbs such as parsley, mint, or basil
- Toasted pine nuts
- Sliced olives
- Sliced avocado

Pairings:
- Grilled chicken
- Grilled fish
- Grilled steak
- Grilled tofu

Suggested Side Dishes:
- Roasted potatoes
- Roasted vegetables
- Quinoa
- Rice

Troubleshooting Advice:
- If the eggplant is not cooked through, roast for an additional 5 minutes or until tender.

Food Safety Advice:
- Store in an airtight container in the refrigerator for up to 5 days.
- Discard if the eggplant has been left out at room temperature for more than 2 hours.

Food History:
Eggplant is native to India and has been cultivated for thousands of years. It was introduced to Europe in the 16th century and to the United States in the 19th century.

Flavor Profiles:
This dish has a smoky, earthy flavor from the roasted eggplant and spices, a bright flavor from the lemon juice and fresh herbs, and a creamy, salty flavor from the feta cheese.

Serving Suggestions:
Serve as a side dish or as a main course.

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Taste: Savory, Tangy, Herby, Nutty, Earthy