Preheat oven to 350 degrees Fahrenheit.
Brush eggplant with one tablespoon oil and season with salt. Roast for 15 minutes.
Chop cucumbers and tomatoes. Mix in the chopped cilantro and parsley, capers, chickpeas, and crumbled feta cheese.
Combine dressing ingredients and toss with salad.
To plate, lay the eggplant on a platter and mound the salad on top. Sprinkle with some fresh herbs.
Directions
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Photography by Chay Berger
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