LENTEN
Eggplant Hummus with Borodinsky Bread Croutons
0
0
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Eggplant Hummus with Borodinsky Bread Croutons
Ingredients
- Eggplants - 21.2 oz
- Vegan Mayonnaise - 1.8 oz
- Tahini - 0 fl oz
- Garlic - 0.2 oz
- Cilantro - 1.4 oz
- Cornstarch - 0.4 oz
- Pomegranate Seeds - 0.4 oz
- Borodinsky Bread - 2.1 oz
Step by Step guide
Step 1
Bake 1 eggplant (300 g) in the oven at 356°F for 20 minutes. Peel the skin and blend with vegan mayonnaise, tahini, garlic, and 30 g of cilantro until smooth.
Step 2
Peel the remaining eggplant (300 g), cut into cubes, coat in cornstarch, and fry in oil (deep-fry) for 5 minutes.
Step 3
Spread the eggplant puree on a plate, top with the fried eggplant. Sprinkle with the remaining cilantro leaves and garnish with pomegranate seeds. Serve with Borodinsky bread.
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