Vegan Middle Eastern Eggplant and Hummus
Ingredients
- 1 large eggplant
- olive oil
- cumin
- sweet paprika
- dried thyme
- oregano
- coriander
- black pepper
- 1 can chickpeas (365 g)
- 3 tablespoons tahini
- 2 tablespoons olive oil
- salt
- juice of 1 lemon
- parsley
- garlic
- margarine
- additional herbs
- red bell pepper
Preparation
Cut a large eggplant into 1 cm thick slices.
Brush both sides with a mixture of olive oil, cumin, sweet paprika, dried thyme, oregano, coriander, and black pepper.
Bake on parchment paper at 190°C (375°F) for 18 minutes, flipping halfway through.
Switch the oven to grill and grill for 5 minutes.
Meanwhile, add 1 can of chickpeas (365 g), 3 tablespoons tahini, 2 tablespoons olive oil, salt, and the juice of 1 lemon to a food processor.
Process until smooth.
Garnish with parsley, garlic cooked in a little margarine, additional herbs, and red bell pepper.
Notes
This dish is ready in 25 minutes, high in protein, and easy to make.
