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Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW


Stephanie Malouf | Accredited Nutritionist

Moroccan Spiced Chickpea & Roasted Eggplant Salad

Conscious Recipes

Moroccan Spiced Chickpea & Roasted Eggplant Salad

Stephanie Malouf Nutrition

Serves 6

 Gluten free, dairy free, sugar free, Low GI


Salad - Part 1

  • 1 eggplant

  • 1/2 Spanish onion

  • 2 tsp extra virgin olive oil

  • 1/2 tsp cumin

  • 1/2 tsp turmeric

  • 1/2 tsp paprika

  • Pinch of pepper & salt

Salad - Part 2

  • 400g Tin of Chickpeas

  • Juice of ½ lemon

  • 1 tsp extra virgin olive oil

  • 2 handfuls of baby spinach

  • 1/2 bunch of mint, leaves picked

  • 1/2 bunch of parsley, leaves picked

  • Seeds of ½ a pomegranate


  • 2 tsp tahini

  • Juice of half a lemon

  • Tbsp warm water (add more for a thinner consistency)

  • Pinch of salt

  • Garlic clove, crushed


01: Preheat the oven to 200 degrees celcius, fan forced

02: Cut the eggplant into 1 inch chunks and thinly slice the Spanish onion and place on a baking tray lined with baking paper

03: In a small bowl mix all the spices, salt and pepper together

04: Pour over the extra virgin olive oil and sprinkle over the spice mix and toss through until well combined

05: Cook for 25-30 minutes or until the eggplant is soft and leave to cool

06: Rinse and drain the chickpeas and add to a serving bowl with all the other ingredients in Part 2 and combine well

07: Add the ingredients in part in Part 1 to the salad bowl and combine well

08: Whisk together all the ingredients in the dressing. Pour over the salad and serve


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