I found some beautiful eggplants at the market this week and thought of this salad, a staple we ate all last summer long. Summers already nearly over, which is hard to believe, how fast the time goes and goes, but this salad feels like summer on a plate that we can enjoy all the way through the fall. Roasted eggplant and chickpeas, lots of fresh herbs – parsley, mint & oregano – tomatoes, currants, a squeeze of lemon and some toasted quinoa or millet added in for a little crunch. Think of it as a wildly embellished taboulli – yum.
Last summer I would stir in some soft goat cheese, which adds a nice creaminess, but this time around I left it out since I’m eating dairy free at the moment. Every bit as delicious without the cheese, but you could also stir in some dairy free chevre style nut cheese if you like (I’ve been enjoying Heidi Ho ne chevre lately), for a little something extra if you’re vegan or dairy free. Your choice, stir in some goat cheese, a little feta, dairy free nut cheese or leave it out, we’re happy to eat it either way.
For us this makes a meal in itself served atop a bed of quinoa and some arugula or other salad greens lightly dressed, Romaine works great too. I also like wrapping it up in a large chard leaf, again Romaine or collard greens would also be very suitable with a little bit of hummus or a spread of roasted eggplant & tahini helps keep it all stuck together in the green wrap. Or make this part of a middle eastern style assorted salad plate with some stuffed grape leaves, hummus, muhammara (find my gluten free version here), a few olives and a side of lavash or gluten free crackers.
Last night after dinner, Skyler announced this tasty salad to be in my top ten of savory recipes, and even though she’s definitely my biggest food fan and dining ally, I think that’s a pretty nice endorsement. This roasted eggplant, chickpea and fresh herb salad is delicious and keeps well for several days, easy to make ahead and bring to a party or keep leftovers parked in the fridge to snack on or add to lunches throughout the week. Enjoy!
Roasted Eggplant & Chickpeas with Fresh Herbs & Crispy Quinoa
Author: Jen Jones of SweetGreenKitchen.com
vegan optional, gluten free
1 large eggplant or 2-3 small or a few Japanese eggplants – cut into bite sized cubes
1 15 ounce can of chickpeas – drained and rinsed
1 bunch or 2 big handfuls of parsley – chopped
1 small handful of mint – chopped
1 Tablespoon fresh oregano or thyme – chopped * optional
1 lemon – zest and juice
1-2 Tablespoons olive oil
Sea salt & black pepper
¼ cup dried currants
3-4 scallion greens – thinly sliced (note I use just the green tops for low fodmap)
1 cup cooked quinoa * optional
¼ cup dry quinoa or millet * optional, but adds a nice crunch
1 pint red or orange cherry tomatoes – halved or quartered if large – or 1-2 large tomatoes – chopped
3-4 ounces fresh goat cheese * optional
Plus Avocado oil or other high heat oil for roasting
Oh granola, how I love thee, let me count the ways…I have loved granola for as long as I can remember. For years, my go to breakfast was a bowl of plain yogurt with fresh berries and a spoonful or two of my favorite granola. Nowadays, I don’t eat much yogurt, but I haven’t given up on granola and have found so many other delicious ways to enjoy it. I’ve replaced the yogurt in my granola bowl to fresh berries or sliced banana topped with granola and my homemade coconut milk or almond milk, delicious! Granola can be mixed into pancake batter for some extra flavor and texture, top off a chia cup or even a bowl of ice cream, or just eat it straight out of the jar as a healthy snack.
About 10-12 years ago, I found a recipe for granola and started making my own. My family loved it. As I continued making batch after batch of granola over the years, of course I started tweaking the recipe and have created a few different versions that I really like (for a nice twist try my pumpkin pecan granola). This one is close to my original, but with a few really great updates. For one, I’ve figured out some great tips on how to get granola into nice size clusters, all the better for snacking on straight out of the jar.
Tips for making granola clusters:
Hallallujah! The birds in my head are singing and I’m doing a happy dance around my kitchen for I have finally discovered the magic of baking a GOOD gluten free scone. Coconut Almond Blueberry Scones to be exact and not only are they gluten free, but vegan too!!!
This simple dough is made from coconut flour (or leftover coconut pulp!) and oats, studded with blueberries and almonds and rolled in a few extra oats, flaked coconut, raw sugar and almonds just for fun and a little extra yum.
This is the perfect time of year for me, when I can still find delicious late summer veggies, like eggplant,, zucchini and peppers, at my local farmer’s market, but the weather is beginning to turn chilly enough that I crave warm comfort foods. This recipe marries the two and even better than that, this is a one pan wonder. One pan, that’s right you read correctly, even the pasta cooks in the same skillet, no boiling water, draining or extra pots and pans to wash, I present to you my One Skillet Baked Pasta and Veggies.
Not only does this recipe all come together in just one pan, but it is also super versatile to suit your own tastes, moods, diet or what’s available in your market or kitchen today. I love making this with eggplant, zucchini, peppers, and tomatoes, but it’s just as delicious with any one or combo of veggies. I also like adding in chickpeas and topping the whole thing with chopped mozzarella and grated Romano cheese, but if you’re not into beans and/or cheese you can easily leave those out.
I’ve partnered with the Westchester County Mom’s Blog as a contributor, to view the rest of this post and get my amazing one pan recipe, go to my One Skillet Baked Pasta. Enjoy!