Roasted Eggplant with Hummus & Green Sauce.

Updated at: Thu, 17 Aug 2023 01:01:02 GMT

Step 1

Slice the eggplant into wedges, place in a colander, and sprinkle generously with sea salt. Set aside for 30 minutes, flipping over every now and then drain and wipe each of the wedges with a paper towel to remove the salt and moisture.

Step 2

Preheat the oven 200°C, Arrange the eggplant wedges on an extra large baking sheet in a single layer. Drizzle with olive oil. Flip and repeat the olive oil, Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

Step 3

To prepare the sauce, Toast any whole seeds in a dry skillet over med-low heat until fragrant. (For the cardamom pods– crush the pods and remove the seeds- just toast the seeds). Ground the toasted spices in a mortar and place it with all the remaining ingredients (except the oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice and pulse into a coarse paste. (This sauce has a coarse paste-like texture, so don’t over-process the sauce. Taste and add more olive oil and salt to your liking).

Step 4

To serve; spread the Hummus in a large plate, spoon warm eggplant wedges over hummus, dollops the sauce over the eggplant and Serve warm.

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