Baba ganoush salad

Recipe by Damaris Beems
0.0 from 0 votes
Cuisine: Arabic




Cooking time


Total time





Baba ganoush is of course a welcome guest on our table anyway. And this time it’s the star in a salad, a salad with a delicious variety of flavors and textures. And a beautiful picture. A bit of a job, but the result counts.


  • 3 eggplants

  • 1 cucumber

  • 1 cup arugula

  • 100 ml plant based yogurt

  • 100 ml tahina

  • 1 table spoon ground coriander seeds

  • 100 gram black olives

  • 2 table spoon capres

  • 0,5 red onion

  • 1 Lemon

  • 0,5 bouquet dill

  • 0,5 bouquet flat parsley

  • olive oil

  • salt and pepper

Cooking time

  • Mix a tablespoon of black pepper with some olive oil. Place the aubergines whole on a baking tray and brush them with the oil mixture. Place them in a preheated oven at 200 degrees for an hour.
    In the meantime you can tear the olives, chop the herbs and let the capers drain. Zest the skin of the lemon and then squeeze the lemon for its juice.
  • Once the aubergines can be removed from the oven, let them cool down a bit. Then cut off the crown and the rest of the eggplant – so with the pulp – you can scoop in the food processor. Then add the yogurt, tahina, lemon zest and juice, coriander seeds with salt and pepper and mix well in the machine.
    Cut the cucumber into nice small cubes. Do the same with the red onion.
    Mix the cucumber, olives, capers and herbs together.
  • Leg in een schaal de rucola mooi onderin. Also lay up a little along the sides. Spoon the baba ganoush on it. Spoon the cucumber mixture on top so that you can still see the baba ganoush underneath.

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