In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spinach salad with grilled eggplant, roasted tomatoes and chickpeas

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 730 Calories/Serving

30 Minutes

Grilled eggplant and roasted tomatoes hold up well against sturdy spinach and add a smoky touch to this simple end-of-summer salad. Chef Justine lightly fries the chickpeas in oil to help infuse the flavors of the spices.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Early girl tomatoes
1 eggplant
1-2 shallots
1 ½ cups chickpeas
Toasted almonds
Fresh mint
Chickpea spice blend (cumin - garlic - paprika - sumac)
1 lemon
Spinach
Feta cheese

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the tomatoes

Heat the oven to 375°F.

Core the tomatoes and cut into thirds.

Line a sheet pan with foil and spread the tomato slices on it in an even layer. Season with salt. Roast the tomatoes until completely soft and slightly charred, about 30 minutes.
Meanwhile, prepare the eggplant.

Prep the eggplant, shallots, almonds

Slice the eggplant into ½-inch thick rounds and generously season with salt. Set on a paper towel to drain.
Peel and thinly slice the shallots.
Chop the almonds.
Rinse the chickpeas.
Pick the mint leaves off the stem and chop the leaves.

Grill the eggplant

In a 12-inch frying pan over medium high heat, warm 2 tablespoons oil until hot but not smoking. Rinse the eggplant and pat dry. Grill the eggplant in batches, if necessary, until soft in the middle and charred, about 4 minutes each side. Remove from the frying pan and set aside to cool. Don’t clean the pan.

Cook the chickpeas

In the same pan used to cook the eggplant, warm1 tablespoons oil over medium heat until hot but not smoking. Add the shallots, season with salt, and cook until beginning to soften, about 1 minute. Add the chickpeas, and the spice blend, season with salt, and cook until the chickpeas are heated through, about 2 minutes.

Make the dressing

Zest and juice the lemon.

In a small bowl, combine the lemon zest and juice with 2 tablespoons oil. Season with salt and pepper.

Serve

Cut the eggplant into bite-sized pieces. In a salad bowl, toss the spinach with the grilled eggplant, roasted tomatoes, chickpeas, and mint. Drizzle with the dressing. Top with the almonds and feta cheese and divide evenly between two plates.

CHEF’S TIP

To evenly salt the eggplant, line a plate with paper towels and sprinkle the paper towels generously with salt. Line with the eggplant slices and sprinkle salt on top.

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