I have a love-hate relationship with eggplants. Every time I make anything with eggplant it’s either the most delicious or it’s the worst dish imaginable. I don’t know why – I don’t know how… but the true miracle is that I keep buying them.
Yet a few weeks ago I tried to find any kind of substitute for chickpeas in my Hummus. And I remembered the one time we went to the Naschmarkt in Vienna and purchased an amazing eggplant mousse. Well, why not try it! Coincidentally I had an eggplant at home. And guess what, it turned out delicious!
And then I made it again – as we know with eggplants we have a 50% chance for delicious. And again it was wonderful! We had a winner! The only thing that keeps me thinking is whether we can still call it Hummus even when there is not a single chickpea in there? I don’t care I just do it!
- 1 medium-sized eggplant
- Juice of 1/2 lemon
- 3 tsp Tahini
- 1 small onion
- 1 clove garlic
- 1 tsp cumin
- 2 tsp salt
- Cut the eggplant into halves, stab the inner side with a fork until the whole cut side is full of holes
- Cover the cut side with salt and put in the oven at 180°C for approximately 15 minutes or until lightly brown
- Let cool a bit and then remove the salt crust
- Now give all the ingredients in a food processor and blend until creamy. An immersion blender will also do fine.
The recipe is totally vegan, paleo-friendly and delicious! It goes great with veggie, as a dip for veggie sticks or chips, as a spread on warm pita bread or just plain. Love it! Today for example we’ll have it as a topping for Bacon Cheeseburger 🙂 My favorite!
I am linking up with Laura again today! Let’s find out what kind of #strangebutgood recipes the other bloggers came up with 😀
Have a nice weekend lovelies!