This recipe combines the flavors of two Middle Eastern favorites--hummus and baba ganouj--in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.

  • Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.

  • Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.


Make Ahead Tip: Cover and refrigerate the chickpea salad (Steps 1-2) for up to 4 hours.

Note: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Facts

287 calories; protein 11g; carbohydrates 37.8g; dietary fiber 9.3g; sugars 5.8g; fat 12.1g; saturated fat 2.8g; cholesterol 8.3mg; vitamin a iu 826.3IU; vitamin c 19.9mg; folate 77.2mcg; calcium 110.7mg; iron 2.8mg; magnesium 71.9mg; potassium 590.8mg; sodium 587.2mg; thiamin 0.3mg; added sugar 2g.

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My vegetarian and non-vegetarian family enjoyed this recipe. The flavors are amazing and very distinct from what we are usually used to cooking and eating. I love how easy and quick it is to make yet delicious. Even better that it's low in calories. The only change we made was we added more garnishing fresh parsley we like the extra chrunch! Read More
Rating: 4 stars
I just made this using a fresh eggplant from my garden. I skipped the olives and bread mixed in diced tomato and red onion and I'm really enjoying it as a salad! I'll be making this again and again. Especially since I just bought my first can of tahini and I'm not sure what else I'd use it for! Read More
Rating: 4 stars
I love this meal. It's easy to make healthy delicious and perfect for outdoor dining. A summertime favorite. Read More
Rating: 4 stars
delicious and easy This is a great quick summer meal. I don't use much tahini so I substituted sesame seeds from the asian section of the grocery store. The texture isn't quite the same but the flavor is delicious! Pros: quick healthy Read More
Rating: 4 stars
Great idea but needs a little more oomph. Suggest doubling the tahini and adding cumin. I also used more garlic. Included some dolmas around the edge of the plate. Read More
Rating: 4 stars
This is fantastic. It's a quick satisfying meal that also transports well. Great for a picnic. It's best at the height of summer when locally grown tomatoes and eggplant are abundant. Read More
Rating: 4 stars
I have made this twice and have decided it is too bland. I added cumin to the sauteed eggplant added more lemon more salt........................just not interesting enough to make again. Read More
Rating: 4 stars
I just made this recipe and it was great! About the comment that said it was too bland just use more of the sauce (tahini/lemon juice mixture). It is anything but bland. Read More