Eggplant hummus

Eggplant hummus, the recipe to prepare a tasty and aromatic all-vegetable sauce to spread on bruschetta, to be used as an appetizer, but also as a dressing for sandwiches, summer salads or pinzimonio

Eggplant hummus, prescription to prepare a tasty and aromatic all-vegetable sauce to spread on bruschetta, to be used as an appetizer, but also as a condiment for sandwiches, summer salads or pinzimonio. Perfect therefore for your aperitifs, it is strictly prepared with fresh seasonal vegetables.

Hummus, a culinary preparation of Lebanese origins, has become a workhorse of many oriental cuisines; it is usually paired with pita bread and falefel and is prepared above all with legumes, it is no coincidence that the best known is the chickpea hummus, but it is also possible to prepare it with other vegetables

To prepare our aubergine hummus we used homemade tahini sauce; this gave our preparation the right creamy consistency and a very particular roasting aroma.

Index

Ingredients

500 gr of aubergines
1 clove of garlic
40 gr in tahina salsa
1 lemon
mint qb
extra virgin olive oil to taste
Salt to taste

Preparation Time:
30 minutes
Cooking time:
60 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare eggplant hummus: procedure

lavare the aubergines and place them on a baking sheet lined with parchment paper,
cook them in a hot oven at 180 ° for about an hour or in any case until they are soft to the touch and wrinkled on the surface, to make cooking uniform it will be useful to turn the vegetables during cooking.
Cooking when finished, remove from the oven and allow to cool, then cut off the stalk and peel them,

put the aubergines in a bowl and mash them with a fork until you get a puree,
to wash then the leaves of mind and peel and the garlic, cut them finely and mix them with the aubergines.

Squeeze the lemon and add its filtered juice, also incorporate the tahini and finally season with salt and add a drizzle of oil,
hummus eggplant is now ready to be served.