This salad, which comes from Wendy Alcobi, is surprising in its simplicity and hearty flavor.
Ingredients
1 medium eggplant, cut into small squares, with skin
4 tablespoons extra-virgin olive oil, more to taste
Kosher salt and pepper, to taste
One 15-ounce can Goya chickpeas, drained
1 ½ lemons, juiced, more to taste
1 clove garlic
Preparation
Preheat oven to 400° F.
Place eggplant pieces on a rimmed baking sheet (lined with parchment paper). Sprinkle with 1 tablespoon olive oil and salt to taste.
Roast for approximately 30 minutes until soft but not burned. Remove from oven.
Place eggplant, chickpeas, 3 tablespoons olive oil, lemon juice, garlic, and salt and pepper to taste into the bowl of a food processor.
Process until thick and chunky. Add additional olive oil, lemon juice and salt to taste.
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