VEGAN

Hummus with Roasted Eggplant

⏳ Time

1 hour + 9 hours

🥕 Ingredients

🍽️ Servings

Description

No one knows how to cook eggplant quite like the Sephardic Jews. They fry, roast, stew, and stuff them. Often, eggplants are accompanied by lemon, garlic, and hummus. In a recipe by chef David Miller from a popular American restaurant, tahini and pomegranate seeds add a burst of flavor and a sparkling appearance to the velvety yet somewhat monotone texture of eggplant hummus.

Ingredients

Chickpea - 14.1 oz
Tahini - 1.8 oz
Olive Oil - 1 fl oz
Meyer Lemon Juice - 0 fl oz
Ocean salt - 0.1 oz
Garlic - 3 cloves
Eggplants - 4 pieces
Pomegranate Seeds - 2½ spoons
Spanish onions - 1 piece
Fresh Mint - 2 sprigs
Black Cumin (Cumin) - 0.2 oz
Sumac - 0.1 oz
Malt Vinegar - 1 fl oz
Safflower Oil - 2 fl oz
Salt - a pinch

Step by Step guide

Step 1

Prepare the hummus. Soak the chickpeas in cold water for 5–6 hours. Then drain the water, and cover the chickpeas with fresh water in a ratio of 1:2. Bring to a boil, then simmer on low heat until soft, about 2–3 hours. Drain in a colander, reserving the cooking water.

Step 2

Blend the chickpeas until smooth. Add a little of the cooking water, tahini, olive oil (15–20 ml), lemon juice, a clove of garlic, and season with salt. Blend again until the mixture is homogeneous.

Step 3

Grill the eggplant whole over a barbecue or charcoal, or you can use a gas burner. This will take about 30 minutes. The skin should char, and the flesh should become soft but not fall apart into strands; otherwise, the eggplant will be difficult to peel.

Step 4

Place the eggplant in a bowl, cover tightly, and let it sit for 15 minutes; this will make it easier to remove the skin.

Step 5

Peel the eggplant, leaving the stem intact to prevent the flesh from falling apart, and heat it on the stove or in the microwave for another 10 minutes — the eggplant flesh should become very soft, almost pâté-like.

Step 6

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

Step 7

Plate the hummus and top it with the roasted eggplant. Drizzle with the dressing that was made. Sprinkle with sumac, cumin, fresh mint, pomegranate seeds, and chopped red onion.