Baba Ghanoush Salad
Ingredients
- 2 large eggplant, cut crosswise into 1-inch-thick slices
- 6 Tbsp olive oil, divided
- 2 Tbsp salt-free Greek seasoning
- 2 Tbsp lemon juice
- 2 Tbsp tahini (sesame seed paste)
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 large head green leaf lettuce, chopped
- ½ English cucumber, cut into half moons
- 1 cup grape tomatoes, halved
- 1 cup vegan giardiniera (pickled vegetable medley)
- 1 (15.5-oz) can chickpeas, drained and rinsed
Instructions
- Preheat grill pan to medium-high heat. Brush eggplant with 2 Tbsp oil; sprinkle with seasoning.
- Grill eggplant, in batches, 5 minutes per side or until tender and grill marks appear. Cut eggplant into ½-inch pieces.
- Whisk together ¼ cup oil, lemon juice, tahini, garlic, salt, and pepper.
- Toss together eggplant, lettuce, cucumber, tomatoes, giardiniera, and chickpeas. Divide among 6 shallow bowls. Drizzle with tahini mixture.
Vegan Meal Plan
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