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The slightly bitter but buttery swiss chard pairs really well with the custardy eggplant flesh and earthy spices. This is a real easy dish, great for serving as a pre-dinner dip, as a spread on a sandwich, or as a sidekick to a middle eastern dish. No fancy equipment necessary.
- 1 large eggplant, washed
- 1 bunch Swiss chard, washed
- 3 tablespoons tahini
- 1/2 a lemon
- 2 garlic cloves
- 1/2 teaspoon salt
- 2 tablespoons za’atar
- Good quality olive oil, for drizzling
- 1 tablespoons pine nuts, for garnish (optional)
- Preheat the oven to 400F.
- Poke holes in the eggplant and place on a parchment lined baking sheet.
- Roast the eggplant until the eggplant has softened, about 45 minutes.
- In the meantime, remove the stems from the Swiss chard.
- Chop the Swiss chard until the entire leaves are well diced.
- Place the Swiss chard into a large mixing bowl.
- Remove the eggplant from the oven and set aside to cool.
- Once the eggplant has cooled peel and discard the skin.
- Give the eggplant flesh a good chop. Add the eggplant to the large mixing bowl with the Swiss chard.
- Season with salt.
- Peel the garlic and mince. Add the garlic and the tahini to the mixing bowl.
- Juice half a lemon and add to the mix bowl.
- Add the za’atar and give everything a good mix.
- Before serving, taste and add more salt if necessary.
- Drizzle on some good quality olive oil and garnish with pine nuts (if you are using).
- Let someone else cut the crudités and toast the pita. You’ve done enough.
TIP: Swiss Chard, a leafy green vegetable not actually native to Switzerland, but originating from southern Italy, is an antioxidant packed alternative to your everyday spinach. There are many varieties ranging in a rainbow of colours, all with a buttery taste and a mildly bitter kick that pairs well with the custardy flesh of an eggplant and earthy spices. Eat up for brain health, skin health, eye health, anti inflammation, and an overall good-for-the-gut leafy green.