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Roasted potato salad with baba ganoush dressing

Roasted potato salad with baba ganoush dressing

Based on 13 ratings
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Marco Hartz

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"Whether you're looking for a delicious side dish for a summer barbecue or a satisfying lunch option, this salad is a must-try! We’ve added the creamy smoky baba ganoush to roasted potato salad resulting in a harmonious blend of flavors and textures that will leave you craving for more. The dish is garnished with juicy and crunchy pomegranate seeds, adding a burst of refreshing sweetness and delightful texture, which is balanced by the nutty roasted pistachios."
Difficulty
Medium 👍
Preparation
30 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
2
eggplants
2 cloves
garlic
600 g
new potatoes
1 tbsp
tahini
1
lemon
15 g
parsley
10 g
mint
50 g
baby spinach
20 g
pistachios
180 g
jarred pitted Kalamata olives
80 g
pomegranate seeds
8 tbsp
olive oil
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, baking sheet, parchment paper, grater, frying pan, cooking spoon, liquid measuring cup, immersion blender, large bowl

How-To Videos

See all
homemade-baba-ganoush

Homemade baba ganoush

how-to-cut-olives

How to cut olives

how-to-chop-green-herbs

How to chop green herbs

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal1111
Fat74 g
Protein18 g
Carb108 g
  • Step 1/ 4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Roasted potato salad with baba ganoush dressing

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