Middle Eastern Roasted Eggplant with White Bean Hummus
36
2
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
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...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
820
Sodium
350mg
14% DV
Fat
13g
20% DV
Protein
51g
103% DV
Carbs
126g
42% DV
Fiber
30g
123% DV
