Babaganoush with chickpea sprouts

4 servings

60 minutes

Baba Ganoush with sprouted chickpeas is an amazing combination of the softness of baked eggplant and the freshness of sprouted chickpeas. This recipe, inspired by Indian cuisine, incorporates rich spices and aromas of the East. The baked eggplant acquires a tender, smoky sweetness that harmonizes with the bright flavor of lemon, roasted spices, and sesame tahini. The spicy notes of cumin and coriander give the dish depth, while mint refreshes it. This dish is not only exquisite in taste but also nutritious. It is perfect as a standalone dish or as a side to Eastern delicacies like crispy flatbread or fragrant rice.

Energy value per serving

• Calories: 181.8
• Proteins: 4.8g
• Fats: 14.7g
• Carbohydrates: 9.5g

Ingredients

• Chickpea sprouts: 75 g
• Eggplants: 1 pc
• Cherry tomatoes: 10 pc
• Garlic: 1 clove
• Mint: 6 stem
• Cumin (zira): 2 tbsp
• Black cumin (zira): 1 tbsp
• Coriander seeds: 2 tbsp
• Lemon: 1 pc
• Olive oil: 2 tbsp
• Tahini: 1 tbsp
• Coarse sea salt: pinch

Cooking steps

1. Make diagonal cuts on the skin of the eggplant on all sides.

   Required ingredients:

   • Eggplants: 1 piece

2. Bake the eggplant in the oven at 180 degrees for about 40 minutes. After 20 minutes of baking, turn the eggplant to the other side.

   Required ingredients:

   • Eggplants: 1 piece

3. Remove the skin from the chilled eggplant with a sharp knife, trying to leave as much flesh as possible.

   Required ingredients:

   • Eggplants: 1 piece

4. Finely chop the flesh of the eggplant.

   Required ingredients:

   • Eggplants: 1 piece

5. Cut the cherry tomatoes into 8 pieces.

   Required ingredients:

   • Cherry tomatoes: 10 pieces

6. Crush the garlic with a knife and chop it finely.

   Required ingredients:

   • Garlic: 1 clove

7. Finely chop the mint leaves.

   Required ingredients:

   • Mint: 6 stems

8. Mix eggplant, sprouted chickpeas, tomatoes, and garlic in a salad bowl.

   Required ingredients:

   • Chickpea sprouts: 75 g
   • Eggplants: 1 piece
   • Cherry tomatoes: 10 pieces
   • Garlic: 1 clove

9. For the dressing, roast cumin, black cumin (if unavailable, can be omitted), and coriander seeds in a dry pan.

   Required ingredients:

   • Cumin (zira): 2 tablespoons
   • Black cumin (zira): 1 tablespoon
   • Coriander seeds: 2 tablespoons

10. After that, crush them in a mortar, adding a little coarse salt.

    Required ingredients:

    • Coarse sea salt:  pinch

11. Mix lemon juice, olive oil, and tahini well with spices. You can use an empty jar. Place all the ingredients in it and shake it thoroughly.

    Required ingredients:

    • Lemon: 1 piece
    • Olive oil: 2 tablespoons
    • Tahini: 1 tablespoon
    • Cumin (zira): 2 tablespoons
    • Black cumin (zira): 1 tablespoon
    • Coriander seeds: 2 tablespoons
    • Coarse sea salt:  pinch

12. Mix the vegetable blend with this dressing and leave it in the fridge for an hour or overnight.

    Required ingredients:

    • Olive oil: 2 tablespoons