Eggplant walnut topping for hummus
Course: Snack, Mezze, Lunch, AppetizersCuisine: Lebanese, Arabic
Servings
8
Preparation
10
minutesCooking time
30
minutesTotal time
40
minutesIf I were sent to a deserted island and I could only choose three things to take with me to eat, hummus would be at the top of my list. I N-E-V-E-R ever have enough of it. Especially if you vary a bit with toppings. This topping with fried eggplant, walnut, mint, parsley and some lemon is super tasty. Super smooth. And even more tasteful of course.
Ingredients
1 maal hummus recipe (see in recipes)
1 eggplant
100 gram peeled walnuts
2 table spoons lemon juice
1 table spoon olive oil
some fresh mint leaves and parsley leaves
salt and pepper
Preparation
- Cut off the top of the aubergine. Cut the eggplant into cubes of about 2 by 2 centimeters. Fry them in the sunflower oil until they are crispy and well browned. This takes about 10 minutes. When they are well done, let them drain on kitchen paper.
- Put the aubergine in a bowl and mix it in the other ingredients. Spoon the hummus into a bowl and make a good hole in the center where you can scoop the aubergine mixture into it.
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