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Eggplant And Red Onion Salad With Hummus And Fresh Herbs

Yields5 ServingsTotal Time40 mins

A Greek-inpired salad with roasted eggplant, red onion and a homemade hummus dressing or side condiment

recipe image

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
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 Fat 30.1g39%
Total Carbohydrate 21.3g8%
Protein 6.6g

* 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.