Snacks

Eggplant hummus

Eggplant hummus


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Making Hummus with Eggplant

  1. Eggplant 500 grams
  2. Ground black pepper 0.2 teaspoon
  3. Canned nut chickpeas 420 grams
  4. Large garlic 1-2 cloves
  5. Olive oil 60 milliliters and 2 tablespoons
  6. 0.5 teaspoon salt
  7. Tahini sesame paste 2 tablespoons
  8. Small lemon 1 piece
  • Main Ingredients: Eggplant, Nuts
  • Serving 7 servings
  • World CuisineAsian, Oriental

Inventory:

Tablespoon, Cutting board, Teaspoon, Knife, Oven, Blender, Baking tray, Saucer, Large plate or bowl, Sterilized glass jar with a spinning lid, Refrigerator, Bowl, Kitchen gloves, Manual juicer

Cooking hummus with eggplant:

Step 1: prepare the eggplant.


To begin with, we wash the eggplants well under running water and put them on a cutting board. Then, using a knife, cut the tail and after we cut the vegetables into thick circles, approximately 2 centimeters. Quarter each circle and transfer to a free large plate or bowl.

Preheat oven to temperature 210 ° C. Meanwhile, we spread the crushed eggplant on a baking sheet. Sprinkle them with salt and black pepper, water everything 60 milliliters olive oil and with a tablespoon or clean hands, mix well until each piece of vegetable is saturated with spices and oil. Now we level the eggplants over the entire surface of the container in one layer and set to bake for 18-20 minutes. After the allotted time, turn off the oven, and take out a baking sheet using kitchen tacks, and set aside so that the eggplants cool to room temperature.

Step 2: prepare the garlic.


Using a knife, peel the garlic from the husks and put it in a free saucer.

Step 3: prepare the lemon.


We wash the lemon under running water and put it on a cutting board. Using a knife, cut the citrus into two halves, and then squeeze the juice from each using a manual juicer. Attention: for cooking hummus with eggplant we need 2 tablespoons freshly squeezed lemon juice.

Step 4: prepare the hummus with eggplant.


Put canned chickpeas in a blender bowl, but only without the water in which it was stored, add Tahini sesame paste, garlic, freshly squeezed lemon juice, and the remaining olive oil. Now beat everything at high speed for 1 minutes until a homogeneous mass is formed.

Immediately after that, open the lid of the appliance, put the pieces of baked eggplant in the bowl and again thoroughly beat everything at high speed until smooth. Hummus should be consistency like pasta. Important: optionally, in the second stage, you can not beat the components so hard that the pieces of eggplant come across in the dish.

Ready hummus, using a tablespoon, transfer to clean glass jars, tightly close the lids and put in the refrigerator to cool for 30 minutes.

Step 5: serve hummus with eggplant.


After the hummus with eggplant cools, we take it out of the refrigerator, transfer it with a tablespoon to a salad bowl and can serve it to the table. The dish turns out amazingly tasty, with a spicy pungency and an unusual aftertaste. Such a dish can even be put on a festive table, like a snack. Well, it’s better to serve it with slices of bread, chips or even pita bread.
Good appetite!

Recipe Tips:

- For more expressive spiciness, you can add more garlic cloves to your taste in hummus.

- Tahini sesame paste can easily be prepared independently at home. In any case, it is sold in any supermarket in the city.

- Store hummus with eggplant in the refrigerator in a jar under a tightly closed lid.



Comments:

  1. Houdenc

    It is the amusing piece

  2. Antonio

    The post made me think * left to think a lot * ...

  3. Mace

    In my opinion you are not right. I offer to discuss it. Write to me in PM, we will handle it.

  4. Mazugami

    In my opinion you commit an error. I can defend the position. Write to me in PM.



Write a message