Baharat Roast Aubergine
Vegan main course · Serves 4 · Ready in 40 min
Smoky, spice-crusted aubergine and courgette roasted until golden and tender, then piled on a generous swoosh of creamy hummus and finished with fresh salad greens. The warm, aromatic baharat blend brings depth and fragrance to every chunk. A brilliant weeknight dinner or generous sharing plate that comes together with very little effort.
Allergens:sesame (hummus typically contains tahini — check the label), may contain other allergens depending on shop-bought hummus — check the label
Details
- Author: CuisineSavvy
- Cuisine: Lebanese
- Course: Main
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Diet: Vegan
Nutritional Values
This dish is built on whole plant foods — aubergine, courgette and chickpea-based hummus — and delivers a good mix of dietary fibre, plant protein and antioxidants from the vegetables and spices. It is cooked with extra-virgin olive oil, providing heart-friendly monounsaturated fats with very little saturated fat. Hummus adds plant protein and iron from chickpeas, as well as calcium and further healthy fats from tahini. If you are watching your salt intake, check the hummus label for salt and additives, or make it at home to control exactly what goes in.
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Ingredients
Instructions
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Baharat Roast Aubergine Smoky, spice-crusted aubergine and courgette roasted until golden and tender, then piled on a generous swoosh of creamy hummus and finished with fresh salad greens. The warm, aromatic baharat blend brings depth and fragrance to every chunk. A brilliant weeknight dinner or generous sharing plate that comes together with very little effort. Ingredients [ ] 2 medium aubergines, cut into chunks [ ] 2 medium courgettes, cut into chunks [ ] 2 teaspoons Warm Lebanese Baharat Blend [ ] 3 tablespoons extra-virgin olive oil [ ] ½ teaspoon salt [ ] 400 g hummus, for serving [ ] 2 large handfuls of salad greens, to serve Instructions [ ] 1. Heat the oven to 220 °C (200 °C fan / gas 7). [ ] 2. Spread the aubergine and courgette chunks in a single layer on a large roasting tray. [ ] 3. Drizzle over 3 tablespoons of olive oil, sprinkle with 2 teaspoons of Warm Lebanese Baharat Blend and ½ teaspoon of salt, and toss well to coat every piece. [ ] 4. Roast for 15 minutes. [ ] 5. When the 15 minutes are up, toss the vegetables on the tray to turn them. [ ] 6. Return the tray to the oven for a further 15 minutes, until the aubergine is golden and very tender. [ ] 7. Spread the hummus generously across a large serving plate or individual plates. [ ] 8. Spoon the roasted vegetables over the hummus and scatter the salad greens on top. Serve straight away. https://www.cuisinesavvy.com/recipe/baharat-roast-aubergine
Internal Recipes
- Warm Lebanese Baharat Blend (Health Score: 87)
External Recipes
- Lebanese Ratatouille Hummus (Health Score: 83)
HealthScore: 85
Roasted aubergine and courgette over creamy chickpea hummus makes a genuinely vegetable-forward plate with good fibre from legumes and fresh greens. The generous three tablespoons of olive oil and sodium from both the added salt and commercial hummus are the main indulgences here — worth knowing if you're watching fat or salt intake.