Rating: 4.13 stars
2 Ratings
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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.

Source: EatingWell Magazine, July/August 2008

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total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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.

2 starch, 2 vegetable, 1 plant-based protein, 2 fat

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