Hellllooo, gorgeous!
Yes, eggplant season has come and gone and yet I could happily continue incorporating eggplant into all of my meals. I went to Turkey in August this summer (check out my Instagram for some awesome culinary travel pictures!) and I ate eggplant in all forms - smoked and pureed into a babaganoush-style dip (uh, that just tried to autocorrect to “gangrenous”), stuffed with meats and spices, sliced up and roasted next to meatballs - and when I returned stateside, I wanted MORE eggplant. Turkish cuisine is incredible. There were however a few items that I don’t think I’ll include in my cooking repertoire, including dessert chicken breast pudding and kokorec, a grilled-innards sandwich. So now that I’ve both got you salivating and grossed about food all in one short paragraph, let’s talk about this salad.
This vegetarian homage to Mediterranean and Turkish cuisine is simple, perfect, and could not be easier to make. It tastes great right after you mix all the ingredients together, and just as good out of the fridge as leftovers. I have also modified this recipe before, and added in chicken and brown rice, if you’re looking for a heartier entree. I also love bringing this to dinner parties when I don’t want to supply wine or dessert, but I’m not looking to break the bank or spend a lot of time in the kitchen. While the eggplant is roasting in the oven, prep the rest of your ingredients and then combine. Done and done.
I’m actually off to go eat this for dinner now, and dream of baklava and Turkish delight for dessert.
- 1 eggplant
- Olive oil spray
- 1 can chickpeas, drained and rinsed
- ¼ cup chopped fresh mint
- ⅓ cup crumbled feta cheese
- Juice of one very juicy lemon
- Ground pepper
- Salt
- Set your oven to 425 degrees F
- Cube the eggplant and spread out on baking sheet
- Coat lightly with olive oil spray, some freshly ground pepper and salt
- Pop the eggplant in the oven, and let it roast for 20-30 minutes, flipping halfway through
- In a mixing bowl, combine chickpeas, mint, and lemon
- Once eggplant is finished (should look brown and soft), remove from the oven and pour into the mixing bowl with the rest of the ingredients
- Top with the feta, more salt and pepper
- Mix and serve, or store for later!
*Note: I dropped a piece of eggplant on the floor, and even my dog gobbled it up. It’s that good.
Thanks for stopping by! 
