eggplant sandwich, chickpea salad

Yesterday I soaked some of my dried chickpeas (they're cheaper that way) in water for several hours. Then I boiled them to do the rest of the job. Then I tossed them in olive oil and lime juice and stuck them in the fridge.

Today I added salt, pepper, chopped tomatoes, cumin, and a sprinkle of parmesan cheese.




I marinated my eggplant slices in some olive oil, balsamic vinegar, garlic, lime juice, oregano, salt, and pepper for about an hour. Eggplant is an oil sponge, so I wouldn't recommend marinating too too long.

I grilled my eggplant on my beloved grill pan. I turned it once. Maybe 4 minutes on each side.

I margarined up my favorite-bread-ever, multigrain tuscany from giant evil and put it on the grill pan too. I put a little fresh mozzarella on one slice and let it melt. In retrospect some tomato would have been good. Maybe some hummus spread. Or feta cheese instead of mozz.

I threw some spinach on the pan and let it wilt a little before putting it on the cheese bread. Then one went the eggplant and the other bread slice. That bread grills so nicely, I can't even explain how much I love it.