Egg free, Nut free, Parve
Yields: Two main dish servings
Ingredients:
Hummus:
- 1 1/2 cups soaked and cooked chickpeas or 1 (15 ounce) can, drained and rinsed
- 2 cloves garlic, pressed
- 1/4-1/2 teaspoon cumin 1/4
- 1/2 teaspoon sea salt, or to taste
- 3 tablespoons lemon juice
- 1/2 cup tahini
- 4 tablespoons water (add more as needed to produce desired texture)
- 1 tablespoon olive oil
Roasted Eggplant
- 2 large eggplants (preferably long and thin)
- kosher salt
- olive oil, for drizzling
Sumac Onions
- 1 red onion, cut into thin rings
- 1 teaspoon sumac
- 2 tablespoons red wine vinegar
- pinch salt
- Lentil Salad
- 1 cup cooked lentils
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/3 cup chopped pistachios
- 1/2 cup pomegranate seeds
- 2 tablespoons olive oil
- juice of 1 lemon
- salt to taste
Directions:
Prepare the hummus: Place drained chickpeas and garlic into a blender or food processor fitted with the S-blade; blend for a few seconds. Add lemon juice, tahini and water, blending well until smooth, scraping sides down as needed.
Drizzle in olive oil toward the end. Add additional ice water if you prefer a thinner hummus.
Prepare the roasted eggplant: Preheat oven to 425 F. Line a baking sheet with parchment paper.
Quarter eggplant lengthwise. Cut large quarters in half, if necessary. The yield will be 4-6 wedges per eggplant, depending on the size of the eggplant. Score eggplant surface with a knife; season with salt.
Let eggplants sit for 20 minutes until they sweat. Dab off moisture with a paper towel. Place wedges on prepared baking sheet; drizzle with approximately 2 tablespoons olive oil.
Roast for 40-45 minutes or until golden as desired.
Prepare the sumac onions: Combine all sumac onion ingredients in a bowl; marinate for 30 minutes before using. Prepare the lentil salad: Combine lentil salad ingredients in a bowl; mix well. Season with salt to taste.
Assembly: Spread hummus on a platter; top with eggplant wedges. Generously spoon lentil salad over the eggplant. Garnish with pickled onions.
