Roasted potato salad with baba ganoush dressing
Ingredients
Utensils
oven, cutting board, knife, baking sheet, parchment paper, grater, frying pan, cooking spoon, liquid measuring cup, immersion blender, large bowl
Nutrition per serving
Step 1/4
- 600 g new potatoes
- 2 tbsp olive oil
- oven
- cutting board
- knife
- baking sheet
- parchment paper
Preheat the oven to 180°C/356°F. Halve or quarter the potatoes depending on their sizes. Spread them on a baking sheet lined with parchment paper in a single layer, leaving some space for the eggplants. Drizzle with olive oil and season with salt.
Step 2/4
- 2 eggplants
- 2 tbsp olive oil
- 2 cloves garlic
Cut eggplants in half lengthwise and pierce the cut surface several times with a fork. Place the eggplants on the baking sheet cut-side up. Drizzle with more olive oil and bake in the oven with the potatoes for approx. 40–50 min. or until the potatoes are golden brown and the eggplants are soft. In the last 10 min. of the baking time, add the unpeeled garlic cloves to the baking sheet.
Step 3/4
- 1 lemon
- 180 g jarred pitted Kalamata olives
- 15 g parsley
- 10 g mint
- 20 g pistachios
- grater
- frying pan
- cooking spoon
- liquid measuring cup
Meanwhile, grate 1 tsp of lemon zest. Cut the lemon in half. Roughly chop Kalamata olives, parsley, and mint leaves. Roast pistachios in a frying pan for approx. 2–3 min. without fat. When the potatoes are ready, remove them from the oven and let them cool slightly. Scrape out the flesh of the eggplants with a spoon and add to a measuring cup. Squeeze out the roasted garlic from the peel and add to it as well.
Step 4/4
- 1 tbsp tahini
- 4 tbsp olive oil
- 50 g baby spinach
- 80 g pomegranate seeds
- salt
- pepper
- immersion blender
- large bowl
Add tahini, lemon zest, juice of half a lemon and remaining olive oil to the the measuring cup. Blend with an immersion blender until creamy and slightly chunky. Transfer the baba ganoush to a large bowl, add the potatoes, most of the parsley, mint, and olives, and mix thoroughly. Then fold in the baby spinach. Season again with salt and pepper. Arrange on plates and top with pistachios, pomegranate seeds, and remaining parsley if desired.
Enjoy your meal!