Here is a delicious Roasted Eggplant Salad with chickpeas, parsley and feta mixed in. It has a rich and savory lemon and roasted garlic dressing. Enjoy it as a Mediterranean style entree salad or side dish. It is also gluten free and vegetarian.
Spread the eggplant and garlic out on a large rimmed baking sheet. Roast until the eggplant is tender and browned on the bottom and the garlic is soft.
Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl. Add the remaining salt and oil. Mash garlic with a fork.