Baked Aubergine with Hummus and Zaatar Greek Yoghurt
Serves 2
The Cape Town food loving community has adopted Meat Free Monday with zeal and while we all attempt to reduce our carbon foot print, re- use, re-purpose and recycle, eating a meat free meal one or more times a week is a simple contribution toward that end.
A really easy, fuss free meat free meal (or accompaniment to a meal) is grilled aubergine served with home-made hummus and a dollop of thick natural yoghurt dusted with zaatar, a lemony sesame seed Lebanese spice.
Ingredients
4 medium sized aubergines, cut in half lengthwise
3 ml allspice
salt, to taste
3 T olive oil
1 cup Hummus (ingredients and method below)
1/2 cup thick Greek yoghurt (or low fat version)
1 T zaatar
1 t sumac (optional)
Method
Pre-heat oven to 180 degrees Celsius.
Place aubergines on a greased (spray n cook works well) baking tray.
Sprinkle allspice and salt over aubergines.
Drizzle oil over and bake for 40- 50 minutes, until aubergines are tender and cooked through.
Serve aubergines with hummus (recipe below) and a dollop of thick Greek yoghurt and sprinkle zaatar over.
For the Hummus
Ingredients
1 x can chick peas, drained (440 grams)
1/4 cup of liquid from chick peas
5 T lemon juice
handful toasted pine nuts (optional)
1.5 T tahini paste (I omitted this)
2 cloves garlic
salt, to taste
3 T olive oil
Method
Process all ingredients in a blender or with a hand held blender till smooth.
Delicious with warm, toasted pita breads and crackers.
I like! a lot 🙂
That looks absolutely gorgeous Ish!
Mmm was going to do aubergine and polenta bake but think you just changed my mind for me! that can of chickpeas will finally come in handy 🙂
Hey Ishay, yesterday was great, thanks for the lunch and the coffee at your house! It is beautiful. The aubergines I will try making that in Holland. Bye, Marrit
O that looks really good. I have this thing for hummus but I have yet to find a really good recipe! The ones I’ve tried sofar where just not exactly how I want it to be, but yours looks delicious!
Hi Simone. Thank you for visiting the blog. One Chef I spoke to suggested roasting garlic first as the bite of raw garlic can be a bit strong. I wouldn’t say this is my ultimate recipe, but it is a quick and easy one you can blitz together after a long day.
love it.