Baked Eggplant with Hummus Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 eggplant (s)
- 1 can chickpeas, approx. 400 g in their own juice
- salt
- pepper
- Chilli flakes
- 100 ml soy drink, plain or soy cream
- 3 tablespoon olive oil or garlic oil
Print Recipe
Pin Recipe Instructions
- Wash the eggplant and cut into slices. Mix the oil with salt, pepper and chilli flakes in a bowl, rub the aubergine slices with it and place the slices on a baking sheet.
- If necessary, season with a little salt, pepper and chilli flakes. Bake at 180 - 200 ° C for about 15 - 25 minutes, depending on the desired browning.
- Drain the chickpeas and puree in a tall container with the soy drink or soy cream. Season with salt and pepper as desired and serve with the aubergine slices.
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