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Marinated Eggplant Hummus

This marinated eggplant hummus recipe has a special flavor that you will fall in love with. Marinated eggplants add a subtle sour and garlic note, turning a simple hummus into an explosion of flavors!

Marinated eggplant hummus recipe

Hummus, my passion! I don’t think I would ever get bored of experimenting with new hummus recipes with new aromas and tastes. I eat hummus often and I have noticed that its preparation has become a real pleasure! This time I tried a slightly unusual combination of flavors, adding marinated eggplant to the simple hummus recipe!

Hummus with marinated eggplants preserve

I discovered marinated eggplants a year ago and fell in love with their taste. I will show below how to prepare marinated eggplants in a jar, which will last a whole year. That is if you don’t eat them faster!

If you are looking for other hummus recipes, I recommend that you first try the basic recipe – Simple hummus – or my guide on how to make hummus from scratch and then you can experiment with creative variations such as Hummus with pumpkinHummus with avocadoHummus with arugulaHummus with basil pesto, diet hummus without tahini or Hummus with roasted pepper.

Marinated Eggplant Hummus

How to make marinated eggplant in a jar

It is very simple to prepare marinated eggplants in a jar. However, you should know that they are not consumed simply, but are used as a spice. Marinated eggplants become oily and take on a spongy texture after a few months of storage in a jar, so they are not suitable for eating as such. Instead, they are extraordinary in other dishes. I have used them so far in vegetable meatballs (and they were wonderful!), pasta sauces and in hummus. They will add a slightly sour note and garlic flavors to any dish you add them to.

It is preferable to prepare the marinated eggplants in a jar in advance. It is best to have them in jars for some time and use them when necessary. If you want to make the hummus right away, you can make a small compromise: follow the basic hummus recipe and only add lightly fried eggplant. The taste won’t be the same, of course, but it will still be delicious. Eggplant must be marinated in jars for at least a month, to “pickle” and “soak” with the aroma of garlic. After opening the jar, keep it in the refrigerator.

 vinete marinate la borcan

Do not forget to reduce the amount of lemon juice in this hummus, because the marinated eggplants are quite sour. Also add less garlic. Olive oil is no longer necessary, maybe just a little for decoration.

Below I will also write the recipe for 3 jars of marinated eggplants. I hope you prepare them too!

Marinated Eggplant Hummus Humus cu vinete marinate reteta

Marinated Eggplant Hummus + How to marinate eggplants!
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!
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 6
Calories 246 kcal


For the marinated eggplant hummus:

  • 2 cans chickpeas rinsed and drained, (I used 14oz cans)
  • 4 marinated eggplant slices ingredients and recipe below
  • 3 Tbsps tahini
  • 3 cloves garlic
  • 2 Tbsps olive oil
  • 3 cubes ice
  • salt to taste

Marinated eggplants preserve – 2-3 600g jars:

  • 4 eggplants sliced
  • ½ head garlic per jar
  • vinegar and water – one part vinegar and two parts water / jar
  • 1 tsp peppercorns per jar
  • some oil
  • salt


For eggplant hummus:

  • Put all ingredients in your food processor.
  • Process on high speed for 5 minutes until hummus is extra-smooth.
  • Add a little bit of ice-cold water in order to make it as smooth as you want.
  • Drizzle with olive oil.

How to make marinated eggplants:

  • Slice eggplants in 0,5cm thick slices.
  • Drizzle with salt and let them sit for 20 minutes to remove all excess liquid.
  • Heat some oil in a large pan. Not too much, just enough to cover the pan.
  • Add eggplant slices and lightly fry them. Set them aside on a plate covered in paper towels.
  • Mash garlic. Use 1/2 garlic head per jar.
  • 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.
  • 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.


The prep time is for eggplant hummus only.


Calories: 246kcalCarbohydrates: 39gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 16mgPotassium: 1459mgFiber: 19gSugar: 22gVitamin A: 150IUVitamin C: 15mgCalcium: 76mgIron: 2mg
Keyword chickpeas, eggplants, hummus
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Recipe Rating


Tuesday 19th of March 2024

Such a great idea!