I had two cute eggplants from the farm pickup last week and I thought to myself... "self.. I bet eggplant and feta would go REALLY good together. Especially with some tomato. Oh! and I have Basil!"
So I googled "Feta Eggplant" and look at all the pretty pictures. Noticing that some recipes had chickpeas, I devised my plan! 🙂
The result was, honestly, better then I expected! The feta roasted up and melted over everything mixing with the basil creating this wonderful flavor. Add in the awesome texture from the soft eggplant, yummy chickpeas, sweet tomatoes and there you have it!
- 2 Small Eggplants cut into small chunks
- 1 tsp (5g) olive oil
- Kosher Salt
- About 1 cup Grape Tomatoes halved
- About 1 cup Fresh Basil Leaves chopped
- 1 15oz can Chickpeas (Garbanzo Beans) drained and rinsed
- ½ cup (68g) of Crumbled Feta
Preheat the oven to 475 degrees
Prep all the ingredients.
Toss everything in a bowl until well coasted and mixed.
pour into a casserole dish.
Bake for 30 minutes tossing once or twice during cooking.
Now you can eat it straight up, put it in a pita, on a wrap or serve it on a bed of baby spinach like I did. 🙂
I'm splitting this into 3 servings about 1 cup each but you could use this as a side dish instead of a main course and get a lot more servings out of it.
|Servings||Amt per Serving|
|223||9g||11g||old: 4||new: 6|
FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!