Baba ganoush salad

Baba ganoush salad

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Meat-free
  • 10 minutes
  • 45 minutes
  • Delaire Cabernet Franc Rosé 2013


  • 2 large brinjals
  • 2 T olive oil, plus extra for drizzling
  • 4 garlic cloves, roughly chopped
  • 1 cup Woolworths double-cream yoghurt
  • 1 lemon, juiced
  • Salt, to taste
  • 15 g fresh dhania (coriander), to garnish
  • 50 g pecan nuts, toasted
  • moskonfyt, for drizzling

Cooking Instructions

Preheat the oven to 180°C.

Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.

Place onto a baking tray and roast until soft, about 30–35 minutes.

Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.

Mix in the garlic, yoghurt, lemon juice and salt.

To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Marilyn Downes
    November 24, 2015

    I’m a little confused by the mention of moskonfyt in the baba ganoush recipe as is it isn’t mentioned in the ingredients list.