Ingredients
- 1 1/2 lb. eggplant (about 2 medium), cut lengthwise into 1" thick slices
4 Tbsp. extra virgin olive oil
2 cans no-salt added chickpeas, rinsed and drained
1 cup halved cherry tomatoes
1 Tbsp. fine chopped fresh parsley
2 Tbsp. red wine or cider vinegar
1 Tbsp. lemon juice
2 cloves garlic, minced
Description
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