2 eggplants, ends removed, cut into even-sized chunks (about ½ inch)
1 large red onion, peeled and cut into small pieces
4 Tbsp olive oil
Salt and pepper
Salad
4 cups baby spinach
2 cups arugula
¾ cup halved cherry tomatoes
1 cup chopped cucumber (small pieces)
½ cup chopped walnuts, dry toasted (no oil) until fragrant and golden
Dressing
½ cup cooked and drained chickpeas
1 Tbsp tahini paste
3 Tbsp olive oil
Juice of 1 lemon
Salt and pepper
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the eggplant and onion pieces onto the prepared tray, rub with olive oil and sprinkle with salt and pepper
3
Bake the veggies in the preheated oven for about 30 minutes or until the onions and eggplant are totally soft, leave to cool until warm
4
In a large salad bowl, combine the cooked eggplant and red onion, spinach, arugula, cherry tomatoes, cucumber and walnuts
5
Make the hummus dressing: place all of the dressing ingredients into a small food processor or blender and blend until completely smooth, taste and add more seasoning, lemon or tahini to taste
6
You can either stir the hummus into the salad as a dressing, or serve it on the side as a dip or condiment
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories363
% Daily Value *
Total Fat30.1g39%
Total Carbohydrate21.3g8%
Protein6.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Roasted eggplant and red onion
2 eggplants, ends removed, cut into even-sized chunks (about ½ inch)
1 large red onion, peeled and cut into small pieces
4 Tbsp olive oil
Salt and pepper
Salad
4 cups baby spinach
2 cups arugula
¾ cup halved cherry tomatoes
1 cup chopped cucumber (small pieces)
½ cup chopped walnuts, dry toasted (no oil) until fragrant and golden
Dressing
½ cup cooked and drained chickpeas
1 Tbsp tahini paste
3 Tbsp olive oil
Juice of 1 lemon
Salt and pepper
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the eggplant and onion pieces onto the prepared tray, rub with olive oil and sprinkle with salt and pepper
3
Bake the veggies in the preheated oven for about 30 minutes or until the onions and eggplant are totally soft, leave to cool until warm
4
In a large salad bowl, combine the cooked eggplant and red onion, spinach, arugula, cherry tomatoes, cucumber and walnuts
5
Make the hummus dressing: place all of the dressing ingredients into a small food processor or blender and blend until completely smooth, taste and add more seasoning, lemon or tahini to taste
6
You can either stir the hummus into the salad as a dressing, or serve it on the side as a dip or condiment
Notes
Eggplant And Red Onion Salad With Hummus And Fresh Herbs
