Hummus with Baked Eggplant

4 servings

60 minutes

No one can cook eggplants as deliciously as Sephardic Jews. They are fried, baked, stewed, stuffed. Very often, eggplants are accompanied by lemon, garlic and hummus. In the recipe from Gia Khuchua, the chef of the restaurant " Mama Tuta", sesame paste tahini and pomegranate seeds give the velvety, but rather monotonous texture of eggplant hummus an explosive taste and sparkling appearance.

Energy value per serving

• Calories: 747.4
• Proteins: 25.3g
• Fats: 38.8g
• Carbohydrates: 77.1g

Ingredients

• Chickpeas: 400 g
• Tahini: 50 g
• Olive oil: 40 ml
• Lemon juice: 10 ml
• Sea salt: 3 g
• Garlic: 3 clove
• Eggplants: 4 pc
• Pomegranate seeds: 2.5 tbsp
• Red onion: 1 pc
• Fresh mint: 2 sprig
• Zira: 5 g
• Sumac: 3 g
• Wine vinegar: 30 ml
• Sunflower oil: 60 ml
• Salt: pinch

Cooking steps

1. Prepare hummus. Soak chickpeas in cold water for 5–6 hours. Then drain the water, add fresh water in a 1:2 ratio. Boil on low heat for 2–3 hours until soft. Drain in a colander and save the cooking water.

   Required ingredients:

   • Chickpeas: 400 g

2. Chop the chickpeas with a blender. Add some cooking water, tahini, olive oil (15-20 ml), lemon juice, a clove of garlic, and salt. Blend again until smooth.

   Required ingredients:

   • Chickpeas: 400 g
   • Tahini: 50 g
   • Olive oil: 40 ml
   • Lemon juice: 10 ml
   • Garlic: 3 cloves
   • Sea salt: 3 g

3. Roast the eggplant whole on the grill or coals, or even on a gas burner. This will take about 30 minutes. The skin should char, and the flesh should be soft but not falling apart into fibers; otherwise, it will be difficult to peel.

   Required ingredients:

   • Eggplants: 4 pieces

4. Place the eggplant in a bowl, cover tightly, and leave for 15 minutes; this will make peeling easier.

5. Peel the eggplant, leaving the stem so the flesh doesn't fall apart, and heat it on the stove or in the microwave for another 10 minutes — the eggplant flesh should become very soft, almost like a paste.

   Required ingredients:

   • Eggplants: 4 pieces

6. Prepare the dressing. Mix wine vinegar with sunflower oil, add finely chopped herbs and 2 cloves of garlic pressed through a press. Salt and mix well.

   Required ingredients:

   • Wine vinegar: 30 ml
   • Sunflower oil: 60 ml
   • Garlic: 3 cloves
   • Sea salt: 3 g

7. Place hummus on a plate, top with roasted eggplant. Drizzle with the dressing. Sprinkle with sumac, cumin, fresh mint, pomegranate seeds, and chopped red onion.

   Required ingredients:

   • Chickpeas: 400 g
   • Eggplants: 4 pieces
   • Zira: 5 g
   • Sumac: 3 g
   • Fresh mint: 2 sprigs
   • Pomegranate seeds: 2.5 tablespoons
   • Red onion: 1 piece