Marinated Eggplant Hummus + How to marinate eggplants!
Prep time
Total time
This marinated eggplant hummus has a special taste you'll love! The marinated eggplants are garlicky and slightly sour and will turn this hummus into a delicious blend of flavors!
Serves: 6+ servings
  • 1 800g(28oz) can chickpeas/garbanzo beans, rinsed and drained
  • 4 marinated eggplant slices (ingredients and recipe below)
  • 3-4 Tbsps tahini paste
  • 3 garlic cloves
  • 2 Tbsps extravirgin olive oil
  • sea salt, to taste
  • Marinated eggplants (2-3 600g jars):
  • 4 eggplants, sliced
  • ½ garlic head / jar
  • vinegar and water - one part vinegar and two parts water / jar
  • 1 tsp pepper / jar
  • some oil
  • sea salt
  1. For eggplant hummus:
  2. Put all ingredients in your food processor.
  3. Process on high speed for 5 minutes until hummus is extra-smooth.
  4. Add a little bit of ice-cold water in order to make it as smooth as you want.
  5. Drizzle with olive oil.
  6. How to make marinated eggplants:
  7. Slice eggplants in 0,5cm thick slices.
  8. Drizzle with salt and let them sit for 20 minutes to remove all excess liquid.
  9. Heat some oil in a large pan. Not too much, just enough to cover the pan.
  10. Add eggplant slices and lightly fry them. Set them aside on a plate covered in paper towels.
  11. Mash garlic. Use ½ garlic head per jar.
  12. Make the vinegar + water solutions. Heat water in a pot. It doesn't have to be boiling water, just warm. Use one part vinegar and three parts water per jar. I used 600g jars.
  13. Add eggplant slices in the jar. Add mashed garlic and 1 tsp pepper berries per jar. Pour in vinegar + water solution and close the jar with a lid.
  14. That's it! You can keep this in your pantry for months!
The prep time is for eggplant hummus only.
Recipe by Gourmandelle | Vegetarian Blog at