A Good One

Hummus with Eggplant, Pomegranate and Za’atar

Serves 2 – 6 (as side or main)


2 – 3 c (500 – 750 g) hummus (see recipe)

1 medium eggplant

1 pomegranate

1/4 bunch flat leaf parsley, coarsely chopped

1 tbsp za’atar

Olive oil to dress


  1. Prepare the eggplant: Preheat the oven to 350F/180C.  Roughly chop the eggplant into 1 – 2 inch cubes and place in a large bowl or flat baking sheet.  Generously sprinkle with coarse salt. Let stand for 20 minutes.
  2. Once the eggplant is ready, rinse off the salt and use a paper towel to dry any excess water. Place the eggplant in a baking pan, add a generous helping of olive oil, and a dash of salt and pepper. Use your hands to mix the olive oil around, making sure the eggplant is coated. Cook for ~30 minutes or until the eggplant is soft and cooked through. Set aside.
  3. Prepare the hummus: While the eggplant is cooking you can prepare the hummus by following the recipe here.  Note if you’re doing this the day-of you’ll probably have to used canned chickpeas.
  4. Remove the seads from the pomegranate.  I used the ‘whack with the back of a wooden spoon’ method.
  5. When your eggplant and hummus are ready, get everything ready to plate.  I think the hummus should be warm-room temperature and the eggplant should be very warm too.  To reheat the eggplant if it’s cooled, I like to put it in a non-stick skillet for a couple minutes.  It reheats and also nicely browns the edges of the eggplant.  You may or may not need a tiny dash of olive oil to help it along, but remember the eggplant has a lot of oil in it already.
  6. On a large plate, place the hummus in the center first, using the back of the spoon to spread the hummus from the center of the plate outwards to get a nice hummus-bowl look.  Then add the eggplant to the center. Top next with parsley and pomegranate seeds.  Finish with a generous dash of za’atar and a light drizzle of olive oil.  Enjoy with warm pita.




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