Eggplant Tartines With Hummus And Arugula Recipes

EGGPLANT HUMMUS

Eggplant Hummus image

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

Ingredients

1 large eggplant
4 large garlic cloves (or more... I don't think you can add too much garlic)
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons lemon juice
1 tablespoon water
3 tablespoons tahini
1/4 teaspoon cumin
1 teaspoon salt

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

Eggplant Tartines with Hummus and Arugula image

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

Ingredients

1 1/2 pound eggplant, cut crosswise into 1/2-inch slices
5 tablespoons extra-virgin olive oil, divided
4 sun-dried tomatoes packed in oil, drained and finely chopped
1 teaspoon Sriracha (Southeast Asian chile sauce; optional)
2 ounces baby arugula (4 cups)
6 tablespoons hummus
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted

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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