Roasted Eggplants on Hummus
Pane-Bistecca
Roasted eggplants on hummus, topped with tomatoes, is a dish from Turkish cuisine.
The Turks cook a lot with eggplants, just like most Mediterranean countries. But only the Turks have such colorful names for their dishes, such as Imam Bayildi, which means ‘the imam fainted’. Or Köpoglu, which means ‘son of a dog’. Or Baba Ganoush, which means ‘spoilt’. These recipes are very traditional and taste absolutely delicious!
These eggplants are finely roasted and served on a bed of hummus, which is, of course, homemade! The dish is topped with a tomato sauce that doesn’t need to be cooked.
The Turks cook a lot with eggplants, just like most Mediterranean countries. But only the Turks have such colorful names for their dishes, such as Imam Bayildi, which means ‘the imam fainted’. Or Köpoglu, which means ‘son of a dog’. Or Baba Ganoush, which means ‘spoilt’. These recipes are very traditional and taste absolutely delicious!
These eggplants are finely roasted and served on a bed of hummus, which is, of course, homemade! The dish is topped with a tomato sauce that doesn’t need to be cooked.
Ingredients
4 Eggplants
1 Portion Hummus without Tomatoes
¼ Bunch Parsley, chopped
Olive Oil
Nature Yogurt
3 Beef Tomatoes
1 tbsp Red Wine Vinegar
1 Garlic clove, grated
2 tbsp Olive Oil
Salt and Pepper
Chili
Tomato Sauce:
Instructions
1
Step 1
Prick the aubergines all over with a fork and rub with a little olive oil. Place on a baking tray and roast in the oven at 180°C for 30–40 minutes.
2
Step 2
Meanwhile, make the hummus (without the sun-dried tomatoes).
3
Step 3
For the tomato sauce, grate the tomatoes using a grater; place a sieve over a bowl so that the juice can drain off. (You can then use this for a Bloody Mary!)
4
Step 4
Mix the tomato pulp well with the spices, vinegar and garlic.
5
Step 5
Spread the hummus onto a large plate.
6
Step 6
Cut the roasted aubergines in half and arrange the halves on top of the hummus. Spoon 1–2 tbsp of the tomato sauce onto each half and top with a dollop of yoghurt. Sprinkle with the chopped parsley and serve.
Notes
More Turkish Recipes
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