Eggplant with hummus
2 servings
30 minutes
Eggplant with hummus is a refined dish of Arab cuisine that combines the tenderness of baked eggplant with the rich creamy texture of hummus. This recipe embodies Eastern gastronomy where the simplicity of ingredients reveals a wealth of flavor nuances. Historically, hummus is an integral part of Middle Eastern cuisine, while eggplant symbolizes sophistication and spicy depth. Baked eggplant acquires a sweet, smoky aroma that harmonizes beautifully with a nutty salsa made from roasted cashews, pomegranate, and fresh herbs. The mild heat of chili pepper adds zest while lemon juice provides a refreshing balance. This dish is perfect for both a vegetarian dinner and festive gatherings, highlighting the richness of Arab culinary flavors.
1
Make hummus. Boil chickpeas in water with added chicken bouillon. Combine the cooked chickpeas with the other ingredients and blend in a thermomix until smooth.
- Chickpeas: 20 g
- Chicken broth: 25 ml
- Garlic: 5 g
- Ground cumin: 1 g
- Salt: 3 g
2
Make nut salsa. Chop cashews to the size of chickpeas and combine all ingredients.
- Roasted cashews: 15 g
- Nut sauce: 105 g
3
Brush the eggplant with olive oil and bake in a convection oven at 190 degrees for 10-12 minutes (until cooked), lightly smoke before serving.
- Eggplant: 170 g
- Olive oil: 325 ml
4
Twist the eggplant, cut the flesh lengthwise. Place on hummus and serve with nut salsa.
- Pomegranates: 5 g
- Mint: 3 g
- Green basil: 2 g
- Chili pepper: 2 g