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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Spicy Roasted Eggplant and Chickpea Salad

Spicy Roasted Eggplant and Chickpea Salad

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




15 min

25 min



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


  1. Preheat the oven to 200 °C on a grill setting and line 2 baking trays with baking paper.
  2. Prepare your pickling liquid by mixing together sugar and vinegar and place finely sliced onion in liquid and set aside.
  3. 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.
  4. 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.
  5. Heat pita bread in oven for 2-3 minutes until warm. (optional)
  6. In 2 separate plates, divide chopped spinach/ rocket into two portions.
  7. Remove eggplant and chickpeas from oven after 20 min or until soft and place next to spinach/rocket. Fill each eggplant with roasted chickpeas.
  8. Top with hummus (Yalla Bala), labneh/goat’s cheese (optional), tahini, pickled red onion and fresh mint/chives.


Pita can be replaced with sweet potato fries.


Yalla Bala condiments used: Amba, zhug, hummus and tahini.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature