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!
Ingredients
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
Instructions
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.
Notes
The prep time is for eggplant hummus only.
Nutrition
Calories: 246kcalCarbohydrates: 39gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 16mgPotassium: 1459mgFiber: 19gSugar: 22gVitamin A: 150IUVitamin C: 15mgCalcium: 76mgIron: 2mg
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