Middle Eastern Roasted Eggplant with White Bean Hummus

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Middle Eastern Roasted Eggplant is a simple vegetarian dish. Served with feta cheese, white bean hummus and pomegranate for a full meal.

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For the eggplant:
2 large eggplants
4 garlic cloves peeled and sliced
fresh rosemary and thyme sprigs
olive oil
salt + pepper
For the hummus:
1 can white beans rinsed and drained
1 tbsp olive oil
1 tbsp Za'atar
fresh lemon juice, salt & pepper to taste
To finish the dish:
2 oz crumbled feta cheese
arils from 1/2 a pomegranate
fresh mint and parsley leaves
extra Za'atar
Make the aubergine: Heat the oven to 450°F (230°C). Halve the aubergines lengthwise (it is fine to leave the green top on for looks, however don't eat it) and cut the flesh in a criss-cross pattern. Place...
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Nutritions

Calories
820

Sodium
350mg
14% DV

Fat
13g
20% DV

Protein
51g
103% DV

Carbs
126g
42% DV

Fiber
30g
123% DV

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