Great as a lunch salad or served with seared lamb chops for dinner, this Concerto® Grape Tomato and Adagio® Baby Eggplant mix also makes a great filling for wraps.
- Heat large non-stick skillet over medium/high heat and add canola oil. Add the cubed eggplant, hot pepper and salt. Cook the eggplant until nicely browned, (about 7 minutes). Remove from heat and cool slightly.
- Whisk together all ingredients for the dressing. Add eggplant, chickpeas, cilantro, Concerto® Grape Tomatoes and mint. Mix well.
- When mixture has reached room temperature, top with crumbled feta and serve.