Oven-Baked Baba Ganoush with Herby Salad & Crispy Chickpeas (Edit recipe)

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This oven-baked baba ganoush picky plate is one of my favourite plant-based meals to make on the road. Cooking aubergine in the oven gives you all the smoky, creamy flavour without needing an open flame, making it perfect for simple cooking. Paired with a simple herby chopped salad, crispy roasted chickpeas, and warm pitta, it’s a balanced, nourishing plate that feels both fresh and comforting. Inspired by Mediterranean flavours and designed for slow lunches that are simple, wholesome, and full of flavour.

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

24

Serves: 2

Ingredients

baba ganoush

1 whole Eggplant (Aubergine)
2 Tbsp Tahini
1.5 Tbsp Lemon Juice
1 Tbsp Extra Virgin Olive Oil
0.5 tsp Organic Ground Cumin - The Spice Lab
0.5 tsp Sea Salt

crispy chickpeas

400 grams Organic Chickpeas - Jovial Foods
1 Tbsp Extra Virgin Olive Oil
0.5 tsp Sea Salt
1 pinch Smoked Paprika, optional

herby salad

0.25 whole English Cucumber, deseeded and finely chopped
100 grams Tomato, Cherry, chopped into small pieces
1 Tbsp Lemon Juice
1 Tbsp Parsley, Flat Leaf, finely chopped
1 Tbsp Mint Leaves, finely chopped
2 whole Green Onion (Scallion), trimmed and finely sliced

served with

2 whole Pita, chopped into triangles and toasted in a pan or under a grill
2 Tbsp Sunflower Seeds
2 Tbsp Microgreens
1 Tbsp Extra Virgin Olive Oil, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 180°C. Prick the aubergine all over with a fork, rub with olive oil and a little salt, and place on a baking tray. Roast for 60 minutes, turning every 15 mins until completely soft.
Remove the aubergine from the oven and allow it to cool slightly in a colander over the sink. Peel off the skin, then gently squeeze out excess liquid. Remove any large clumps of seeds.
Mash the aubergine flesh with the roasted garlic until mostly smooth. Add the tahini, lemon juice, olive oil, cumin, smoked paprika (optional), and salt. Stir until creamy and well combined.
Drain the chickpeas and pat them completely dry. Toss with olive oil and salt, then roast at 180°C for 30 minutes, until golden and crispy.
For the salad, combine cucumber, tomato, spring onion, parsley, and mint. Season with lemon juice and salt.
Serve the baba ganoush topped with olive oil and seeds, alongside the herby salad, crispy chickpeas, and toasted pitta.

Notes

• Drying the chickpeas thoroughly is key for crispiness. •Oven-baking the aubergine makes this recipe ideal small-space kitchens or busy lifestyles •Add extra lemon, olive oil or salt to adjust the baba ganoush to your preferred texture. Use a blender to make extra creamy baba ganoush. For roasted garlic, simply roast in the oven at 180c for 10-15 minutes until soft

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	551
Fat:	32 g
Carbohydrates:	40 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	1506 mg
Fiber:	13 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.