Baba Ghanoush Salad


  • 1 firm eggplant, sliced 1/2 inch thick
  • 1/4 cup extra virgin olive oil (EVOO), plus more for brushing
  • Salt and pepper
  • 1/4 cup filtered or spring water
  • 1/4 cup tahini
  • 1 clove garlic, smashed
  • Juice of 1 large lemon
  • 1 teaspoon hot pepper sauce
  • 1-1/2 cups lightly crushed pita chips
  • One can chickpeas (15.5 ounces), rinsed
  • 1 cup drained hot giardiniera (pickled vegetable salad), chopped
  • 1/2 English cucumber, cut into 1/2-inch cubes
  • 1 small red onion, chopped
  • 1/4 cup flat-leaf parsley leaves, chopped


Pre-heat a grill or grill pan until hot. Brush the eggplant slices with EVOO, place on the grill and cook, turning once, for 5 minutes; season with salt and pepper. Transfer to a cutting board to cool, then cut into 1/2-inch chunks.

Using a food processor, puree the water, tahini, garlic, lemon juice and hot sauce. With the machine on, add the remaining 1/4 cup EVOO.

In a salad bowl, combine the eggplant, pita chips, chickpeas, giardiniera, cucumber, onion and parsley. Toss with the dressing.

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