Best Eggplant Tartines With Hummus And Arugula Recipes
EGGPLANT HUMMUS
This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed.
Provided by Hanna Louise
Categories Beans
Time 45m
Yield 2-3 cups hummus, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 400°F.
- Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
- If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
- Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
- If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.
EGGPLANT TARTINES WITH HUMMUS AND ARUGULA
Provided by Gina Marie Miraglia Eriquez
Categories Leafy Green Tomato Vegetable Cocktail Party Quick & Easy Eggplant Arugula Legume Chickpea Healthy Low Cholesterol Vegan Gourmet
Yield Makes 8 (snack) servings
Number Of Ingredients 7
Steps:
- Preheat broiler. Brush eggplant on both sides with 3 tablespoons oil (total). Season with 1/2 teaspoon salt. Broil in 1 layer in an oiled 4-sided sheet pan 5 to 7 inches from heat, turning once, until browned and tender, 8 to 10 minutes total. Cool completely, then coarsely chop.
- Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl. Add arugula and salt to taste, then toss.
- Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula.
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