Mediterranean Herb Salad

With the new year upon us, resolutions are everywhere! Some of us are probably feeling ultra virtuous. But even with healthy resolutions, we must eat! And I don't know about you, but come January 1st, I'm still hungry...

Resolution or not: what's better than a delicious recipe you can feel good about eating? Health and taste! Winner winner chicken vegetarian dinner.

Ingredients for 4-6 servings:

1 medium eggplant

2 tomatoes 

1 cucumber 

1 bunch scallions

1 lemon, juiced

3 tablespoons olive oil, divided

1 bunch mint

1 bunch parsley

1 oz feta cheese, crumbled

1 can chickpeas, rinsed and drained

Salt + pepper to taste 

Avocado (optional)

Directions:

1. Slice eggplant into rounds and generously salt, place on a cutting board and let sweat about 30 minutes

2. Preheat oven to 375 degrees

3. Wipe excess salt and liquid from eggplant, dice into similarly sized pieces

4. Place eggplant on a large baking sheet and toss with 2 tablespoons olive oil, bake 30-40 minutes or until browned (toss eggplant halfway through baking)

5. Halve and remove seeds from tomatoes and cucumber, dice into bite sized pieces, set aside

6. Whisk remaining tablespoon of olive oil and lemon juice until well combined

7. Julienne parsley and mint, set aside

8. Thinly slice scallions, set aside

9. Remove eggplant from oven

10. In a large bowl, mix eggplant, tomatoes, cucumbers, scallions, chickpeas, feta, lemon vinaigrette and fresh herbs, toss to combine and season to taste

11. Eat immediately or refrigerate, serve alone or with pita chips

what you'll need

peeled cucumber

halved tomatoes 

eggplant awaiting roasting

ingredients to be mixed

into the bowl 

closeup 

my favorite way to serve a side salad: in a ramekin 

a heartier lunch option with pita chips 

If you don't love mint and parsley, swap them any fresh herb you prefer.  Dill or cilantro would bring interesting flavors to this dish.  And for those who wish to add avocado, use it as a garnish for extra buttery flavor. 

As with most vegetable dishes, this recipe does improve with age.  Leftovers are delicious, but the acidity in the lemon will diminish the look of the vegetables.  If you are making for guests, I would suggest serving this fresh, and keeping the leftovers for yourself.  After all...waste not, want not.

What's your favorite way to eat eggplant?  Please let me know how you like this recipe if you try it at home!  Hope you enjoy...

xx,

Mrs. Wolf