Eggplant with Hummus
Appetizers • Arabian
Description
Eggplant with Hummus
Ingredients
- Eggplants 5 oz
- Black Pomegranate Molasses 0 oz
- Mint 0 oz
- Basil 0 oz
- Roasted Peanuts 0 oz
- Hazelnut 0 fl oz
- Mild Chili Spice 0 oz
- Chickpea 0 oz
- Chicken Broth 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 10 fl oz
- Amba Sauce 5 oz
- Chicken Broth 10 fl oz
- Khmeli-suneli 0 oz
- Garlic 0 oz
- Ground Cumin 0 oz
- Salt 0 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 375°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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