Eggplant Hummus: The Ancient Recipe

• Preparation time: 25 minutes
• Cooking time: 1 30 hours and minutes
• difficulty: low

How to make eggplant hummus

Excellent when spread on bruschetta and accompanied by dried or roasted tomatoes, basil or mint, eggplant hummus It's a variation on the classic chickpea hummus (here's an idea for savory vegan hummus pastries) and a perfect recipe for a summer aperitif with friends. It requires just a few simple, readily available ingredients.

Here recipe which we found in the interesting book “The modern vegetarian” by Maria Elia:

Ingredients

• 2 aubergines
• 2 cloves of garlic
• lemon juice
• 50 grams of tahini
• parsley to taste
• oil to taste
• salt up to taste

Preparation

• Toast the aubergine, on a griddle or in a pan over medium heat, until it browns evenly, let it cool and then cut it in half lengthwise.
• Using a spoon, remove the pulp from the skin and then drain it in a colander.
• Place the aubergine and all the other ingredients in a food processor, add a pinch of salt and process until you obtain a smooth cream.
• Adjust the seasoning to taste and store the eggplant hummus in the refrigerator.

Read also:

• Zucchini Recipes: The Easiest and Quickest
• Baked Onions Gratin: The Recipe
• Giardiniera Vegetables: The Recipe to Make It in an Hour