Roasted eggplant quarters provide a hearty base to soak up a melding of refreshing flavors in this summer salad.
This is a forgiving recipe where ingredients could be subbed in and out based on preference, needs or what you have in your kitchen. For example, garbanzo beans were chosen for added protein. Consider making this ahead of serving in order for the flavors to marry.
4 medium eggplant (3 lb. total), prepared according to the roasted eggplant recipe and then sliced into quarters
3 tablespoons fresh lemon juice (1 lemon)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 can (15.5 ounces) chickpeas (garbanzo beans), drained and rinsed
4 oz. fresh mozzarella balls (optional)
1/4 cup chopped fresh Italian parsley leaves
- Mix all ingredients and let sit at room temperature for 15 minutes. Serve.