(Serves 4-6)

• 2 medium eggplants

• 4 wholemeal pitas, halved and torn into chip size pieces

• Spray olive oil

• 1 lemon, zest and juice

• 1 medium garlic clove, finely grated

• 2 tablespoons tahini

• ¼ cup extra virgin olive oil

• Pinch salt

1. Heat things up!

   Pre heat oven to 200° and line 2 baking trays with baking paper (one for eggplants and one for pita chips)

2. Roast the eggplant

   Using a small knife or fork, prick the eggplants all over to allow steam to escape.
   Place on the prepared tray and roast for 30–45 minutes, turning once if needed, until the skins are collapsed and the flesh is completely soft.
   Remove from the oven and allow to cool slightly.

3. Bake pita chips

   Scatter the torn pita pieces over the second tray. Lightly spray with olive oil.
   Bake for 3–5 minutes, keeping a close eye, until golden and crisp. Remove and cool, they’ll firm up further as they cool.

4. Make baba ganoush

   In a medium bowl, whisk together the lemon juice, zest, garlic and tahini until pale and slightly fluffy. Peel away and discard the eggplant skins, then add the warm flesh to the bowl.
   Using a fork, mash until mostly smooth with some texture remaining. Slowly drizzle in the olive oil, mixing as you go, until creamy and luscious. Season with a pinch of salt and adjust lemon or olive oil to taste.

5. Serve

   Spoon baba ganoush into a serving bowl, swirl the top, and serve with crispy pita chips.

Snapshot!

Each serve provides 1144 kJ with a balance of carbohydrates, healthy fats, and fibre that makes this dish both satisfying and nourishing. The 14g total fat is largely unsaturated, coming from tahini and olive oil, while saturated fat stays low at just 2g.

With 7g of fibre, largely from roasted eggplant and wholemeal pita, this plate supports digestion and helps keep you fuller for longer. Carbohydrates sit at 24g, paired with fibre to slow digestion, while natural sugars remain modest at 5g.

Protein is present in smaller amounts (6g) through tahini, not as a hero, but as a quiet contributor and sodium remains low at 243mg, making this an easy everyday choice.*

*Nutrition values shown are per serve, based on a six-serve recipe.

What it means on the plate

This is a beautifully balanced snack or light meal that leans into plant-based fats, fibre, and wholegrains. The fat profile is largely unsaturated thanks to tahini and olive oil, while the fibre from eggplant and wholemeal pita helps with fullness, gut health, and steadier energy release. Sodium stays modest, making this an easy everyday option.

Food group balance → Wholemeal grains and roasted vegetables form the foundation, with tahini and olive oil adding richness, flavour, and heart-friendly fats.

• Grains 1.4 serves (wholemeal pita)

• Vegetables 1.2 serves (eggplant)

• Fruit 0.05 serves (lemon)

• Protein 0.2 serves (tahini)

CWJ Takeaway

This is proof that simple food can still be nourishing. A few core ingredients, roasted well and balanced thoughtfully, create a plate that’s satisfying, fibre-rich, and deliciously doable, perfect for sharing, dipping, and building confidence in the kitchen.