Marinated Eggplant Hummus + How to marinate eggplants!
This marinated eggplant hummus has a special taste you'll love! Garlicky, slightly sour marinated eggplants blend into creamy chickpeas for a hummus that's full of flavor.
Ingredients
For the marinated eggplant hummus:
- 2 cans chickpeas rinsed and drained, 14 oz cans
- 4 marinated eggplant slices see recipe below
- 3 Tbsp tahini
- 3 cloves garlic
- 2 Tbsp 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 to two parts water, per jar
- 1 tsp peppercorns per jar
- oil for frying
- salt
Instructions
For eggplant hummus:
- Put all the hummus ingredients in your food processor.
- Process on high speed for about 5 minutes, until the hummus is extra-smooth.
- Add a little ice-cold water to make it as smooth as you like.
- Drizzle with olive oil.
How to make marinated eggplants:
- Slice the eggplants into 0.5 cm thick slices.
- Sprinkle with salt and let them sit for 20 minutes to draw out the excess liquid.
- Heat some oil in a large pan, just enough to coat the bottom.
- Add the eggplant slices and lightly fry them, then set them aside on a plate lined with paper towels.
- Mash the garlic. Use 1/2 garlic head per jar.
- Make the vinegar and water solution. Heat water in a pot; it doesn't have to be boiling, just warm. Use one part vinegar and three parts water per jar. I used 600 g jars.
- Add the eggplant slices to the jar. Add the mashed garlic and 1 tsp peppercorns per jar. Pour in the vinegar and water solution and close the jar with a lid.
Notes
The prep and total time cover the eggplant hummus only. The marinated eggplants need to be made ahead of time, so allow extra time for salting, frying and marinating them in jars (they taste best after a few days). Keep the marinated eggplants in sealed jars in the fridge.