One Week Fit Meal Planner - Roasted Eggplant & Chickpea Feta Salad - Friday

Ingredients

Makes 6 servings

3 pounds eggplant (about 3 medium), cut into 1-inch cubes

3 tablespoon olive oil, divided salt and pepper

3 tablespoons lemon juice

1 15.5 oz can chickpeas, drained and rinsed

1/2 medium red onion, diced

2/3 cup feta, crumbled

1/4 cup finely shredded basil

1 head of red romaine

Directions

1. Preheat oven to 475 degrees. Divide cubed eggplant between 2 rimmed baking sheets. Drizzle each sheet with 1/2 a tablespoon olive oil and sprinkle with salt and pepper. Toss to coat and then spread in a single layer.

2. Roast, turning once, until golden and tender, 25 to 30 minutes. Allow to cool completely on sheets.

3. In a bowl combine lemon juice, 2 remaining tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Combine.

4. In a large bowl, add cooled eggplant, chickpeas, onion, feta, and basil. Add lemon dressing and toss to combine. Serve over a bead of red romaine.