Baba-Tabbouleh Salad
I have mentioned before that I was lucky enough to be exposed to so many different cuisines growing up and one of my favorites is Middle Eastern. Those warm yet fresh flavors are so good, and I love Baba Ganoush and Tabbouleh and thought, why don’t I bring those together? And this salad is the baby of the two, swapping the bulgur with quinoa to increase the protein and leaving out the mint, it’s not my favorite. The Baba Ganoush comes in with roasted eggplant and a tahini dressing that is what dreams are made of. The roasted eggplant technique is from Recipe Tin Eats, no need to salt, drain, and rinse, this is so easy and wonderful.
This salad is so perfect to brighten your meal during these chilly months but would also be amazing in the summer as an unexpected side to bring to cookouts. It is completely vegan, gluten, and dairy free and you can totally make it low carb or Whole30 by swapping the quinoa for some roasted cauliflower rice. I served it with some seared salmon but it would be awesome on its own or with other proteins. Perfect to make for meal prep, this will be fresh tasting for a few days. What are some other favorite dish mash ups you have seen?
Baba-Tabbouleh Salad
1 medium eggplant, cut into large cubes
1 1/2 tablespoon oil
salt and pepper
1 1/2 cup cucumber, quartered and sliced
1 1/2 cup cherry tomatoes, halved or quartered
1 cup quinoa, cooked
1/2 red onion, diced
1 bunch curly parsley, chopped
1/4 cup tahini
juice of 1 lemon
1 tablespoon minced garlic
1 teaspoon cumin
3-4 tablespoons warm water
pinch of salt
- Preheat the oven to 450 and cover a baking sheet in parchment paper. Toss the eggplant and oil with a pinch of salt and pepper in a bowl. Spread evenly on the baking sheet. Bake for 20 minutes, stir and bake an additional 8-10 minutes.
- While the eggplant is roasting, chop the rest of the vegetables, through parsley, and place in a bowl. Make the dressing by adding the tahini, lemon, garlic, cumin, water, and salt in a jar and shaking until all combined, add additional water to thin as needed.
- Once the eggplant is done, add to the bowl with the rest of the salad, pour over the dressing and toss. Serve warm or chilled.
Here are all the vegetables and quinoa that are in this glorious salad. I had a bit of tahini left in this jar and I just mixed up the dressing in there! So easy.
Make big chunks with that eggplant, toss with oil, salt, and pepper. I used the Recipe Tin Eats method for roasting my eggplant and it is the best.
While the eggplant roasted, I chopped the rest of the veggies and made the dressing. I made quinoa earlier and used a tri-color variety but use whatever you like!
The dressing is super easy, just tahini, lemon, garlic, cumin (which gives this amazing smokiness), salt, and warm water. Put it in a jar and shake it like you mean it. That’s it!
Just look at that roasted eggplant, it’s beautiful and no need to salt, drain, and rinse.
All together and just needs the dressing and a good toss.
