Root your health
Spicy Roasted Eggplant and Chickpea Salad
Prep
cook
serves
15 min
25 min
2-4
Ingredients
2 Small Eggplants sliced open on the top
3 tsp Zhug
1 Hand full chopped chives and fresh mint
3 tbsp Olive Oil
100 g Labneh or Goats cheese (optional)
4 tbsp Hummus (Yalla Bala)
1 Can chickpeas (drained)
4 tbsp Amba sauce
2 Pita bread (optional)
1 Cup chopped Spinach/rocket
Juice of ½ lemon
Seasoned to taste with salt and pepper
½ Red onion sliced, (pickled)
2 tbsp Tahini
Pickling liquid:
100 ml Apple cider vinegar
Juice of ½ lemon
2 tbsp Coconut of brown sugar
Method
- Preheat the oven to 200 °C on a grill setting and line 2 baking trays with baking paper.
- Prepare your pickling liquid by mixing together sugar and vinegar and place finely sliced onion in liquid and set aside.
- Cut eggplant open on top, and season each eggplant with 1 tbsp Amba sauce, 1tsp zhug, 1 tbsp olive oil, salt and pepper, place on a baking tray and bake for 20-25 min until soft in the middle.
- Place drained chickpeas on baking tray and season with 1 tablespoon of olive oil, 2 tbsp Amba sauce, 1tsp Zhug and season with salt and pepper.
- Heat pita bread in oven for 2-3 minutes until warm. (optional)
- In 2 separate plates, divide chopped spinach/ rocket into two portions.
- Remove eggplant and chickpeas from oven after 20 min or until soft and place next to spinach/rocket. Fill each eggplant with roasted chickpeas.
- Top with hummus (Yalla Bala), labneh/goat’s cheese (optional), tahini, pickled red onion and fresh mint/chives.
Notes
Pita can be replaced with sweet potato fries.
GF, VGO
Yalla Bala condiments used: Amba, zhug, hummus and tahini.
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