Eggplant with Hummus
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
2
Description
Eggplant with Hummus
Ingredients
- Eggplants - 6 oz
- Black Pomegranate Molasses - 0.2 oz
- Mint - 0.1 oz
- Basil - 0.1 oz
- Roasted Peanuts - 0.5 oz
- Hazelnut - 0 fl oz
- Mild Chili Spice - 0.1 oz
- Chickpea - 0.7 oz
- Chicken Broth - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Olive Oil - 11 fl oz
- Amba Sauce - 3.7 oz
- Chicken Broth - 12 fl oz
- Khmeli-suneli - 0 oz
- Garlic - 0.2 oz
- Ground Cumin - 0 oz
- Salt - 0.1 oz
Step by Step guide
Step 1
Make the hummus. Boil the chickpeas in water with added chicken broth. Combine the cooked chickpeas with the other ingredients and blend until smooth.
Step 2
Make the nut salsa. Chop the cashews to the size of chickpeas, then combine all the ingredients.
Step 3
Brush the eggplant with olive oil and bake in a convection oven at 374°F for 10-12 minutes (until cooked), lightly smoke before serving.
Step 4
Peel the skin of the eggplant, cut the flesh lengthwise. Place on top of the hummus and serve with the nut salsa.
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