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
1/4 bunch flat leaf parsley, coarsely chopped
1 tbsp za’atar
Olive oil to dress
- 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.
- 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.
- 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.
- Remove the seads from the pomegranate. I used the ‘whack with the back of a wooden spoon’ method.
- 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.
- 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.