Roasted Eggplant Salad with Chickpeas

        From the blog For Love of the Table

3 lbs. eggplant (about 3), trimmed and cut in 3/4- to 1-inch cubes

Salt & pepper, to taste

5 T. olive oil, divided

3 T. strained lemon juice

pinch of cayenne, to taste

1/4 c. chopped fresh mint leaves

1 2/3 c. chickpeas (1 can, drained and rinsed)

1 1/2 c. cherry tomatoes (8 oz.), halved (mixed colors if available)

4 oz. Feta, coarsely broken

Toss the eggplant in a generous amount of olive oil (about 3 T.) and season with salt & pepper. Divide the eggplant between 2 rimmed baking sheets. Roast in a 475° rotating the pans from front to back and top to bottom half way through the cooking time. If you like, "stir" the eggplant once as it cooks by turning it over with a pancake turner. The eggplant is done when it is golden and tender—about 25 to 30 minutes.

While the eggplant roasts, place the lemon juice in a large bowl along with 2 T. olive oil, a pinch of cayenne, the mint and three or four good pinches of kosher salt. Add the chickpeas and tomatoes and fold in with a rubber spatula.

When the eggplant is done cooking, remove from the oven and let cool briefly. While it is still warm (but not hot), add to the bowl and fold in. Taste and correct the seasoning with salt and pepper. Serve warm or at room temperature with the Feta sprinkled over.

This salad is delicious served with plain Basmati rice and a cool cucumber-yogurt sauce (below).

Serves 4 to 6. (The recipes halves easily for a smaller household.)

(Recipe adapted from Martha Stewart's Everyday Food)

Cucumber-Yogurt Sauce: Combine 1/2 cup each coarsely grated, seeded cucumber (peeled if skin is tough) and plain yogurt (Greek, Traditional Bulgarian style—whatever you prefer—whole milk varieties will be the thickest). Stir in a scant 1/4 t. each of cumin and coriander. Season with salt and pepper.

http://www.forloveofthetable.com/2013/08/another-summer-saladroasted-eggplant.html