Indulge in succulent aubergine, brushed and grilled with olive oil and lemon, then topped with creamy hummus and zesty herbs.
This simple recipe is a delightful fusion of flavours that even people who aren’t particularly fond of aubergine will love!
Ingredients
1/2 container Hippidippi Hummus
1 globe aubergine (eggplant)
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp warm water
Some chilli flakes
Fresh herbs, mint, and cumin
Instructions
1. Preheat the oven to 200°C (390°F).
2. Cut the eggplant in half lengthwise and then make 1cm-deep criss-cross cuts in the flesh to allow the flavour to penetrate.
3. Mix olive oil and lemon juice together, then brush the mixture onto the eggplant flesh.
4. Bake for 45 minutes or until flesh is soft and .
5. Once removed from the oven, mix hummus with a little warm water, until you get your preferred consistency.
6. Drizzle over the roasted eggplant and sprinkle with fresh herbs and chilli flakes.