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This protein-rich salad is packed with flavor!
2 medium eggplants, sliced thinly
1 tablespoon Tuscanini Olive Oil
1 teaspoon salt
2 cucumbers
3 plum tomatoes
1 cup cleaned, chopped cilantro
1 cup cleaned, chopped parsley
6 ounces capers
2 (16.9-ounce) bags Gefen Ready-to-Eat Chickpeas
6 ounces Ta’amti Feta Cheese, crumbled
1/4 cup Tuscanini Olive Oil
1/4 cup Tuscanini Lemon Juice
salt, to taste
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.
Photography by Chay Berger
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