GUEST RECIPE: SHIRA MCDERMOTT’S MACEDONIAN CHICKPEAS & EGGPLANT

April 12, 2017

It’s no secret that we’re a little obsessed with GRAIN. That’s why we thought we’d spread the love by sharing some delicious recipes from GRAIN founder Shira McDermott – who else knows better how to make beans, pulses, and grains into amazing meals? This week she shares a recipe for exotically flavoured Macedonian chickpeas and eggplant:

This salad first came my way years ago and the original version is from the Moosewood cook book. It’s one of my favourite ways to eat eggplant and pairs so well with GRAIN creamy Kabuli chickpeas. It can easily be made vegan by omitting the feta, but I like it in there for a little added flavour.

Macedonian Chickpeas & Eggplant

Ingredients

2 cups cooked Kabuli chickpeas
1 medium sized firm eggplant, cut into one inch cubes or smaller
1 small shallot, minced
5 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 medium clove garlic, minced
1 tsp salt
freshly ground black pepper
1/2 tsp. dried basil
1/4 tsp thyme
1/4 tsp oregano
1/4 cup finely minced parsley
1 medium red bell pepper, finely diced
Olives
Crumbled feta cheese (optional)

Directions
Heat the oven to 400 degrees and lightly oil a flat baking tray. Spread the eggplant cubes in a single layer on the tray and bake for 15-20 minutes until browning and just tender. While the eggplant is roasting, prepare the marinade by whisking together the minced shallot, olive oil, vinegar, lemon juice, garlic, salt, herbs, and pepper in a bowl. Once the eggplant is cooked, immediately transfer it to the marinade while it is still hot. If you can, marinate the eggplant for up to two hours.

When ready to serve, combine the eggplant with the chickpeas, pepper, parsley, and mix well. Serve garnished with feta and olives and extra parsley.

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Shira McDermott is a Vancouver-based entrepreneur with a focus on food developed from almost 25 years of working in the grocery and foodservice industries. She is the co-founder of GRAIN (Vancouver Magazine’s 2016 Supplier of the Year), a dry goods company focused on supplying restaurants and consumers with premium, 100% traceable dry goods grown by Canadian farmers. She is also the creator of the award winning, vegetarian food blog In Pursuit Of More, which was named ‘Best Food Blog’ by Taste Canada in 2016, and runs Metier Agency, an independent marketing agency that provides communications strategies for consumer brands. She is also a wife and mother of two.