Baba Ganoush Salad

• • 2 eggplants
  • 5 Tbsp tahini sauce
  • 2 garlic cloves
  • 1/2 lemon (juice)
  • For serving: pomegranate, fresh parsley & olive oil

• • Lay some lettuce on your salad plate, continue with some endive leaves, then the cooked quinoa, the apricots, some vegan camembert slices, a few almonds, fresh basil and finally your special dressing.

• • Roast the eggplants on a grill or a non stick pan on all sides
  • When they are done, cut them in half and scoop the pulp with a spoon
  • Transfer the pulp on a cutting board and finely chop them
  • Add the eggplants into a bowl, add the tahini sauce, grated garlic, lemon juice and salt, then mix well
  • Sprinkle some pomegranate seeds on top of your Baba Ganoush salad, also add some fresh parsley and a few drops of olive oil.