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Charred Eggplant Salad With Feta
Ingredients
- 3 eggplants cut into 1-inch cubes; large
- 1 cup extra-virgin olive oil plus more
- 1 tablespoon kosher salt
- 1 tablespoon cumin ground
- 1 red onion diced; medium
- 2 cloves garlic grated
- 1 can chickpeas 15.5-ounce; drained and rinsed
- 1 lemon zested and juiced
- 1 bunch cilantro leaves and stems roughly chopped
- 3 ounces Bulgarian feta cheese crumbled
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