Baba ganoush salad

The best of both worlds – a delicious dip and salad with Middle Eastern flair. The brinjals can be grilled on the braai for maximum smokiness.

Less than 1 hour

Serves 6 – 8

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Baba ganoush:
  • 4 large brinjals, halved
  • 1 punnet (400g) baby brinjals, halved
  • ¼ cup (60ml) olive oil + extra for brushing
  • 2 Tbsp (30ml) balsamic vinegar
  • 1 clove garlic
  • 2-3 Tbsp (30-45m) tahini
  • ½ Tbsp (7ml) ground cumin
  • Salt and milled pepper
  • 2 cups (500ml) cooked bulgur wheat
  • Handful each fresh mint and coriander
  • 2 discs (60g each) feta
  • Juice (60ml) and grated peel of 1 lemon
  • 1 cucumber, halved, deseeded and sliced
  • 1 packet snacking cucumbers, halved (optional)
  • 1 packet (100g) wild rocket
  • 1 packet (100g) PnP crimson leaf salad
For serving:

Sliced spring onion, chopped red chilli and sesame seeds


  1. Preheat oven to 200°C.
  2. Pierce brinjals all over with a fork, place in an oven tray and brush with a little olive oil and balsamic vinegar.
  3. Roast for 20-25 minutes, then remove baby brinjals. Set aside.
  4. Roast large brinjals for another 20-30 minutes until they look limp and deflated, with almost blackened skin.
  5. Cool large brinjals slightly, then scoop out flesh, discarding seeds.
  6. Blitz brinjal flesh with olive oil, garlic, tahini, and ground cumin. Season generously.
  7. Toss baby brinjals with bulgar wheat, herbs, feta and lemon juice and peel.
  8. Spread baba ganoush (brinjal mixture) in the centre of a platter and scatter with bulgur wheat salad mixture, cucumbers, rocket and salad leaves.
  9. Garnish with spring onion, chilli and sesame seeds just before serving.


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