Preheat oven to 400°F with a middle rack.Salt and sieve eggplant. Wait 20 minutes while preparing other veggies. When ready, remove salt from eggplant using a paper towel.
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Make the Ladolemono Greek Salad Dressing while the eggplant is letting its water out. Leave alone for now.
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Add eggplant, zucchini, tomato, bell pepper, and chickpeas to a large bowl with plenty of kosher salt and black pepper. Pour olive oil abundantly. Then coat. Don't wash the bowl—we'll use it later.
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Spread in one layer on a big sheet pan.Roast veggies for 20–25 minutes in a preheated oven until soft and browned.
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After cooling, taste and season the veggies. Cover the dish and refrigerate for 30 minutes before serving this salad cold.
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Just before serving the salad, cook the cheese. In a small nonstick skillet over medium-high heat, add 2 tablespoons olive oil.
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