Recipe: Chickpea & Baba Ghanouj Salad

By danderma | July 15, 2011

When I heard that there was a Fahad approved Tahina I was ecstatic and I went and bought it at once. Only Fahad I couldn’t use it yet. Ever since I was craving a Moutabbal with a side of taboola like salad where I can mix the two and a bowl of Nakhi on the side. But then it hit me, I can make baba ghanouj! It is the same as the mouttabal in theory only without tahina and with more vegetables! So this is what I had for lunch today.

The ingredients are almost the same as the ones in the eggplant and chickpea fatta (post) but it doesn’t hurt to repeat them: One medium sized eggplant, 1/2 a red pepper, 1/2 a green pepper, 1/2 cup of chickpea from the Co-op, parsley, mint, 100g of fat free wafra labna, pomegranate, juice of half a lemon, salt, pepper, paprika, and dried parsley.

First you grill the eggplant by putting it directly on the stove. Since i only had half a big eggplant I started with the flesh side first, rotating it every now and then. It took about 10 minutes to completely char the eggplant during which I prepared the rest of the salad.

I cut 1/2 a red pepper and 1/2 a green pepper to smallish cubes. I also chopped 3 cherry tomatoes.

In order to keep the eggplant grilling I dug a cutting knife into it and kept turning it with it.

I placed the chopped vegetables in a bowl.

By now the eggplant is done grilling. I placed it on the cutting board. All burned and charred.

It peeled off in less than a minute using just a light flick from the tip of the knife.

There is a little bit of charred skin left, I kept it for that smoky taste to kick in. I then placed it on another cutting board.

Sliced it… all nice and cooked through.

Then I cut the slices into cubes and sprinkled salt, pepper, dried parsley, and paprika on top.

Mashed it with a fork.

Next I had some already chopped parsley and mint which I added to the vegetables bowl. Then I added the mashed eggplants and gave the bowl a nice mix.