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Hummus and Eggplant with Roasted Garlic and Pine Nuts

 

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Hummus and Eggplant with Roasted Garlic and Pine Nuts
 

 

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Recipe

Hummus and Eggplant with Roasted Garlic and Pine Nuts

The secret of my homemade hummus is the roasted garlic, which really mellows the dish, and it is spread on a platter with a layer of sautéed eggplant, then tossed with cilantro or parsley and toasted pine nuts. It is my most requested dish for potlucks.

Times

  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min

Servings

Ingredients

  • 1⁄4 cup balsamic vinegar
  • 1⁄2 cup olive oil
  • 1 teaspoon sugar
  • 1⁄2 to 1 teaspoon kosher (coarse) salt, or to taste
  • Freshly ground black pepper to taste
  • 1 1/2 to 2 pounds eggplant, unpeeled, cut into 1/4 inch slices
  • 1⁄2 to 3⁄4 cup olive oil
  • Hummus with Roasted Garlic
  • 1⁄2 bunch cilantro or flat-leaf parsley, chopped (1/4 cup)
  • 1/3 cup pine nuts, toasted
  • About 8 pita breads, cut into wedges

Directions

Prepare the dressing: Whisk the vinegar into the olive oil in a small bowl. Add the sugar, salt, and pepper, and mix well. Set aside.

Heat 1 to 2 tablespoons of the oil in a large, heavy skillet over medium-high heat. Add the eggplant, in batches, and fry until it is cooked, browned, and slightly crisp, about 5 minutes per side. Continue cooking the eggplant, adding more oil as needed. Drain on ink-free paper towels and squeeze dry. Coarsely chop the drained eggplant, and transfer it to a bowl. Add salt to taste.

Whisk the dressing, pour about 6 tablespoons of it over the eggplant, or to taste, and stir.

To assemble the dish, spread the hummus evenly on a large, flat decorative platter. Top with the chopped eggplant, spreading it to within about 1 inch of the edge of the hummus. Sprinkle with the cilantro and toasted pine nuts. Serve with pita chips for scooping.

 

About Judy Bart Kancigor

avatar

Judy Bart Kancigor is a contributing feature writer and columnist for the Orange County Register and the Canadian Jewish News, food editor of Orange County Jewish Life magazine, and a popular teacher of Jewish cooking and family life. She is the author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman Publishing), which chronicles five generations of her wacky family through its recipes, photos and stories, inviting the reader not just into the kitchen, but into a vibrant world of family and friends.

 

comments

 

4 Responses to Hummus and Eggplant with Roasted Garlic and Pine Nuts

  1. avatar says: Jill

    Love to join!

  2. … but where is the rostaed garlic?

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