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Baba Ganoush Salad

We love baba ganoush so much we turned it into a main meal. We take a plate of the creamy dip and pile it high with tender roasted aubergines, jammy t...We love baba ganoush so much we turned it into a main meal. We take a plate of the creamy dip and pile it high with tender roasted aubergines, jammy tomatoes, crispy chickpeas and crunchy baked pitta. Serve this as a light summer dinner or sharing plate at your next barbecue. Read more We love baba ganoush so much we turned it into a main meal. We take a plate of the creamy dip and pile it high with tender roasted aubergines, jammy tomatoes, crispy chickpeas and crunchy baked pitta. Serve this as a light summer dinner or sharing plate at your next barbecue. We love baba ganoush so much we turned it into a main meal. We take a plate of the creamy dip and pile it high with tender roasted aubergines, jammy tomatoes, crispy chickpeas and crunchy baked pitta. Serve this as a light summer dinner or sharing plate at your next barbecue.

Overview Ingredients Method
Prep time
10 mins
Cook time
45 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days (unassembled)
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices
Diet
Vegan Pescatarian Vegetarian
Contains
Nuts, Gluten
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices

TRY MORE RECIPES using aubergine

NUTRITION PER SERVING (Read more)

13g
Protein
366kcal
Calories
19g
Total Fat
38g
Carbs
10g
Sugars
15g
Fibre
151mg
Calcium
12%
 
6mg
Iron
33%
 
130mg
Magnesium
31%
 
1195mg
Potassium
25%
 
136mg
Sodium
6%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
4mg
Vitamin E
27%
 
122mcg
Vitamin B9
31%
 
148mcg
Vitamin A
16%
 
32mg
Vitamin C
36%
 
2.5mg
Zinc
23%
 
93mcg
Vitamin K
78%
 
0.5mg
Copper
56%
 
0.1mg
Vitamin B2
8%
 
2.5mg
Vitamin B3
16%
 
0.7mg
Vitamin B6
41%
 
280mg
Phosphorus
22%
 
Protein: 13g; Calories: 366kcal; Total Fat: 19g; Carbs: 38g; Sugars: 10g; Fibre: 15g; Calcium: 151mg (12%); Iron: 6mg (33%); Magnesium: 130mg (31%); Potassium: 1195mg (25%); Sodium: 136mg (6%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 4mg (27%); Vitamin B9: 122mcg (31%); Vitamin A: 148mcg (16%); Vitamin C: 32mg (36%); Zinc: 2.5mg (23%); Vitamin K: 93mcg (78%); Copper: 0.5mg (56%); Vitamin B2: 0.1mg (8%); Vitamin B3: 2.5mg (16%); Vitamin B6: 0.7mg (41%); Phosphorus: 280mg (22%)
Show more
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices
Diet
Vegan Pescatarian Vegetarian
Contains
Nuts, Gluten

Ingredients

Serves 4
Metric Imperial
For the baba ganoush
aubergine
cut in half lengthwise
juiced
tahini
For the salad toppings
aubergine
sliced into wedges
chickpeas (can)
drained and rinsed
paprika
cinnamon (ground)
wholegrain pitta
chopped into bite-sized pieces
mint
white sesame seeds
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Method

1

Gather and prepare your ingredients. Preheat the oven to 220°C/200°C fan.

2

Place the aubergine halves cut side down onto a parchment lined baking tray and cook for 30-35 minutes. When ready, they should completely collapse down when poked. Remove and allow to cool.

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