Grilled Eggplant & Chickpea Salad with Black Olive Vinaigrette

Complete Recipes Listing

3 Japanese eggplants, cut lengthwise
1/4 cup canola oil
Salt and freshly ground black pepper
1 15.5 ounce can chickpeas, drained, rinsed and drained again
1 red pepper, grilled, peeled, seeded and thinly sliced
1 yellow pepper, grilled, peeled, seeded and thinly sliced
1/2pound feta cheese, crumbled
Juice of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro

1.Heat the grill to high.
2. Brush the eggplant with the canola oil on both sides and season with salt and pepper.  Grill for 3 to 4 minutes per side or until lightly golden brown and slightly charred.  Remove from the grill and cut each half in half on the bias.

 3. Place the eggplant, chickpeas, red and yellow peppers in a large bowl.  Add the lemon juice, olive oil, mint, cilantro and feta and stir to combine. Cover and let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to  8 hours before serving.  Can be served cold or at room temperature. Drizzle with the black olive vinaigrette just before serving.

Black Olive Vinaigrette
1/2cup Hellmann's mayonnaise
15 Kalamata olives, pitted and coarsely chopped
Juice of 1/2 lemon
2 anchovy fillets
Salt and freshly ground black pepper

Combine ingredients in a food processor and process until smooth.