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Layered Hummus and Eggplant with Roasted Garlic and Pine Nuts

Hummus and Eggplant with Roasted Garlic and Pine Nuts

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Servings

Ingredients

  • 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

Instructions

  • 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.