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Baked eggplant with hummus dip

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Ingredients for 1 servings:

  • 1 eggplant(s)
  • 1 can chickpeas, approx. 400 g in their own juice
  • Salt
  • pepper
  • chili flakes
  • 100 ml soy milk (soy drink), natural or soy cream
  • 3 tbsp olive oil or garlic oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan and low-carb

Wash the eggplant and slice it. Combine oil with salt, pepper, and chili flakes in a bowl. Rub the oil all over the eggplant slices and place them on a baking sheet. Season with salt, pepper, and chili flakes if desired. Bake at 180-200°C (convection oven) for about 15-25 minutes, depending on the desired browning. Drain the chickpeas and puree them in a tall bowl with the soy drink or soy cream. Season with salt and pepper if desired and serve with the eggplant slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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