Roasted Eggplant Three Ways

Yield: 6 servings
Time: 40 minutes

Eggplant, when good, is very very good.  All three of these roasted eggplant variations are excellent.  I especially like the eggplant salad with chickpeas and feta.

Ingredients

• 3 medium eggplants (about 3 lbs total)
• 3 T extra virgin olive oil
• coarse salt, ground pepper

with tomatoes and basil:

• 3 T white wine vinegar
• 2 T extra virgin olive oil
• coarse salt, ground pepper
• 1 pint cherry tomatoes, halved
• 1 c fresh basil leaves, torn

with chickpeas and feta:

• 3 T fresh lemon juice
• 2 T extra virgin olive oil
• coarse salt, ground pepper
• 1 can chickpeas
• 1 cup (4 oz) feta, crumbled
• 1/4 c fresh mint, chopped

with peas and cashews:

• 1 10oz package frozen peas
• 3 T fresh lime juice
• 2 T vegetable oil
• 1 t curry powder
• 1/2 c chopped roasted cashews
• fresh cilantro

Directions

1. Preheat oven to 475. Cut eggplant into 1-inch pieces and place on rimmed baking sheet. Drizzle 3 T olive oil over eggplant, season with coarse salt and ground pepper. Toss to coat and arrange in single layer. Roast until golden and tender, 25-30 minutes.

• with tomatoes and basil: whisk together vinegar and oil, season dressing with coarse salt and ground pepper. Combine eggplant with halved tomatoes, torn/chopped basil leaves. Toss with dressing.
• with chickpeas and feta: whisk together lemon juice and oil, season dressing with coarse salt and ground pepper. Combine eggplant with drained chickpeas, feta and mint. Toss with dressing.
• with peas and cashews: cook package of peas according to directions. Whisk together lime juice, oil, and curry powder, season with coarse salt and ground pepper. Combine eggplant, peas, cashews, and cilantro. Toss with dressing.