Eggplant walnut topping for hummus

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Recipe by Damaris Beems Course: Snack, Mezze, Lunch, AppetizersCuisine: Lebanese, Arabic




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If 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.


  • 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


  • 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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