Skip to main content

Hummus and Eggplant with Roasted Garlic and Pine Nuts

Layered Hummus and Eggplant with Roasted Garlic and Pine Nuts

The secret of my homemade hummus is the roasted garlic, which really mellows the dish, and it is spread on a platter with a layer of sautéed eggplant, then tossed with cilantro or parsley and toasted pine nuts. It is my most requested dish for potlucks.

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 1⁄4 cup balsamic vinegar
  • 1⁄2 cup olive oil
  • 1 teaspoon sugar
  • 1⁄2 to 1 teaspoon kosher (coarse) salt, or to taste
  • Freshly ground black pepper to taste
  • 1 1/2 to 2 pounds eggplant, unpeeled, cut into 1/4 inch slices
  • 1⁄2 to 3⁄4 cup olive oil
  • Hummus with Roasted Garlic
  • 1⁄2 bunch cilantro or flat-leaf parsley, chopped (1/4 cup)
  • 1/3 cup pine nuts, toasted
  • About 8 pita breads, cut into wedges


Prepare the dressing: Whisk the vinegar into the olive oil in a small bowl. Add the sugar, salt, and pepper, and mix well. Set aside.

Heat 1 to 2 tablespoons of the oil in a large, heavy skillet over medium-high heat. Add the eggplant, in batches, and fry until it is cooked, browned, and slightly crisp, about 5 minutes per side. Continue cooking the eggplant, adding more oil as needed. Drain on ink-free paper towels and squeeze dry. Coarsely chop the drained eggplant, and transfer it to a bowl. Add salt to taste.

Whisk the dressing, pour about 6 tablespoons of it over the eggplant, or to taste, and stir.

To assemble the dish, spread the hummus evenly on a large, flat decorative platter. Top with the chopped eggplant, spreading it to within about 1 inch of the edge of the hummus. Sprinkle with the cilantro and toasted pine nuts. Serve with pita chips for scooping.

Publish date: