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.
- Cook Time
- Prep Time
- 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.