Aubergine and hummus

Roast aubergine and hummus

Sometimes I can’t resist a good bargain. In this case the bargain was an aubergine. Even small bargains can be great.

 

Aubergine can be one of the most boring vegetables but it can also be wonderful. It has carbohydrates as well as protein and a whole aubergine has very few calories. Aubergine absorbs flavours and after some thinking I decided to roast it.

 

Roast Aubergine 

preparation time 5 minutes 

cooking time 25 minutes or until soft 

oven 170C or 338F 

serves 1-2 as a side dish 

Ingredients

  • 1 whole aubergine
  • 4 thin shavings of salted butter
  • a pinch of paprika powder
  • a pinch of sumac
  • a pinch of salt and pepper

Cut the aubergine in half and cut a criss cross pattern. This is to cook it evenly. Add the spices and two slices of butter on each aubergine.

Roast until the aubergine is soft.

 

Whilst the aubergine was roasting I made hummus to go with the aubergine for a light snack.

 

Hummus 

preparation time 5 minutes 

cooking time 0 minutes 

serves 3-4

Ingredients

  • 1 tin of chickpeas, save a little bit of the liquid for the hummus
  • 2 cloves of garlic, peeled and roughly chopped
  • 1 handful of coriander, roughly chopped
  • 2 tbsp tahini
  • juice of 1/2 lemon
  • salt to taste

Place all of the ingredients in a blander and pulse until it is almost smooth and all of the ingredients are mixed.

 

I steamed some green beans and cut up some carrot.

 

I served the aubergine with the hummus and green beans.

 

Roast aubergine with hummus and French beans

 

Roast aubergine and hummus

 

The remaining hummus went well with French beans and carrot.

 

Hummus with French beans and carrot

 

I ate it as a snack and it was very satisfying, I like the texture of the skin with the soft inside. The hummus added flavor and the vegetables texture. It was healthy, filling and so easy to make, a great lunch/snack or a side dish for dinner.

 

 

 

 

 

 

 

 

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Comments
6 Responses to “Aubergine and hummus”
  1. Beautiful preparation! Yum!

  2. A perfect marriage 🙂

  3. I agree with you Petra about not being able to resist a veggie bargain – and I love this recipe because too often I see aubergine ‘boats’ stuffed with lamb. So it’s nice to see a tasty vegetarian alternative!

    • petra08 says:

      hi Laura
      I am glad I am not the only one! 🙂 Aubergines are so good. I don’t cook enough vegetarian food but I knew this was a given. Am glad you like it!

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