Like many out there, I tend to fixate on one ingredient for a few weeks and act like the world revolves around that single creation of nature.
“Why don’t you want to try my salmon skin milkshake? Are you seriously telling me that you’ve reached max capacity for Omega-3s today? Chug-a-lug, brah.”
I haven’t gotten sick of chick peas yet, which have been my recent light-of-my-life, love-of-my-world item. Baked, fried, mashed, sauteed, pureed; wherever the wind takes you with these gold nuggets is heavenly, so I keep my shelves stocked with 5-6 cans. More if I can eat other things to make way for cases upon cases of garbanzo bliss.
This salad is great on toast or with any additionals you have lying around. The original recipe didn’t call for chick peas or avocado (which was just crazy talk), so I took the liberty of adding liberal amounts of both.
Roasted Eggplant Salad with Chick Peas, Avocado, and Goat Cheese
adapted slightly from The Kitchn
3 small eggplants
3 T cider vinegar
1/3 c olive oil
1 T honey
1 t paprika
1/2 t cumin
4 cloves garlic, minced
3 T lemon juice
2 T soy sauce
3/4 c toasted almonds, or smoked, coarsely chopped
1 can garbanzo beans, drained and rinsed
2 oz goat cheese, crumbled
1 avocado, diced
2 scallions, sliced finely
Preheat your oven to 400 degrees. Peel and chop the eggplant into 1-in cubes. Place in a strainer in the sink and sprinkle generously with salt. In a small bowl, whisk together olive oil, vinegar, honey, paprika, cumin, and garlic. Pat the eggplant dry and transfer to a large bowl. Pour the marinade over the eggplant and stir to coat evenly, then spread evenly onto two baking sheets (use parchment paper for easy clean up). Bake for 40 minutes, stirring every 10 minutes. Remove and let cool. Whisk together the lemon juice and soy sauce, then pour over the eggplant in a large bowl and stir to coat. Add the beans, almonds, cheese, and avocado; stir to combine. Sprinkle with the scallions and serve warm.
It’s kind of like crack, but you didn’t hear it from me.