Baba Ghanoush Salad

Baba Ghanoush Salad is a vibrant and refreshing twist on the classic Middle Eastern dip, combining the smoky flavors of roasted eggplant with fresh vegetables and herbs. This vegan salad is not only delicious but also packed with nutrients, making it a perfect light meal or side dish.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Cucumber - 1 small, diced
• Tomato - 1 medium, diced
• Red onion - 1/4, finely chopped
• Parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pomegranate seeds - 2 tablespoons (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh with a knife in a crisscross pattern.
3. Drizzle 1 tablespoon of olive oil over the eggplant halves and season with salt and pepper.
4. Place the eggplant halves cut side down on a baking sheet and roast in the oven for 25 minutes, or until the flesh is soft and slightly charred.
5. Remove the eggplant from the oven and let it cool for a few minutes before scooping the flesh into a bowl.
6. Add tahini, lemon juice, minced garlic, and the remaining tablespoon of olive oil to the bowl with the eggplant flesh. Mash and mix until smooth and creamy.
7. In a separate bowl, combine diced cucumber, tomato, red onion, and parsley. Gently fold the vegetable mixture into the eggplant mixture.
8. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
9. Serve the salad in bowls and garnish with pomegranate seeds for a burst of color and flavor.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from the eggplant and fresh vegetables.
• High in fiber, promoting digestive health and aiding in weight management.

Tags