Garbanzo Bean & Roasted Eggplant Salad
1 eggplant
Juice of 1 lemon
2 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 bunch minced parsley
2 fresh tomatoes, diced
2 16-ounce cans garbanzo beans, drained
Preheat oven to 400°. Pierce the skin of the eggplant several times with a fork. Place the whole eggplant in a baking dish and roast it for 20 to 30 minutes (until you can squeeze it and it’s soft). Cool the eggplant, scoop it out of the skin, and cut it into 1/2-inch cubes. Whisk together the lemon juice, vinegar, olive oil, salt, and pepper and gently toss the mixture with the eggplant and remaining ingredients and serve.
Serves 4-6.
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