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Adagio™ Eggplant and Chickpea Feta Salad with Lamb Chop

Dana Reinhardt
準備時間20分
調理時間10分
難易度中級
人分4
平均 : 4.8 (15票)あなたの評価 : なし

Great as a lunch salad or served with seared lamb chops for dinner it also makes a great filling for wraps.

  • 1-19 oz. can of chickpeas, drained and rinsed
  • 1 large Windset Farms Adagio Baby Eggplant, cubed
  • ½ cup canola oil
  • ½ small Windset Farms Gusto Hot Pepper, seeded and finely chopped
  • 1 teaspoon kosher salt
  • 9 sprigs fresh cilantro, finely chopped
  • 5 fresh mint leaves, finely chopped
  • 10 Windset Farms Concerto Tomatoes, halved
  • ½ cup feta, crumbled

Dressing

  • ¼ cup extra virgin olive oil
  • 2 tsp. sherry vinegar
  • 1 small clove garlic, finely minced
  • 1 small shallot, finely minced
  • 1 lemon, zested and juiced
  • ½ tsp. ground cumin
  • 1 tsp. kosher salt

Instructions:

  1. Heat  large non-stick skillet over medium/high heat and add canola oil. Add the cubed Adagio eggplant, Gusto hot pepper and salt. Cook the eggplant until nicely browned, (about 7 minutes). Remove from heat and cool slightly.
  2. Whisk together all ingredients for the dressing. Add eggplant, chickpeas, cilantro, Concerto tomatoes and mint. Mix well.
  3. When mixture has reached room temperature, top with crumbled feta and serve.

 

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