What started as an excuse to make good use out of what produce I had left in my fridge, ended up being a great experiment resulting in a tasty (and colorful) sensory explosion. BOOM! Once plated, I realized these were probably better for a dinner party appetizer or snack rather than full meal. However, I ended up with leftovers so it was definitely a meal tonight!
Ingredients $20.00 (12 Servings)
- Extra Virgin Olive Oil (divided) 7 tbsps
- Chickpeas (or Garbanzo beans) (about one can) 16 ozs
- Tahini (sesame) Paste 3 tbsps
- Garlic Cloves 3 units
- Lemon Juice 2 tbsps
- Salt or other seasoning 1 tsp
- Vegetable Broth (alternatively, could use chickpea drained juice from can) 1/4 cup
- Eggplant 1/2 lb
- Sriracha 1 tsp
- Kale (healthy big bunch, about 4 cups) stems removed & chopped 2 ozs
- Tempeh Used half a pack of Tofurky tempeh (bacon strips). 8 units
- Baguette 24-inch should be sufficient 1 unit
You could very easily purchase store-bought hummus to save time, but it’s so much more fun to make your own!
- Combine first 7 ingredients (2 tbsp. olive oil, 1/2 tea. salt) in bowl.
- Use food processor or hand mixture to puree ingredients together.
- Feel free to season to taste and use as much broth as needed to get to preferred consistency.
For Eggplant mix:
- 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 sheet pan 5 to 7 inches from heat, turning once, until browned and tender, 8 to 12 minutes total. Cool completely, then coarsely chop.
- Optional: Cook up some tempeh (per Tofurky instructions), coarsely chop, and then add into eggplant mixture.
- After removing eggplant from broiler, go ahead and turn off oven but pop in baguette to toast.
For Kale mix:
- Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl.
- Remove stems from kale, chop, and mix in with sun-dried tomatoes.
- Once toasted baguette quartered crosswise and have other ingredients ready, spread on hummus, then make open-face sandwiches with the eggplant and kale mixtures.
- HINT: In order to make less of a mess, I basically dipped small baguette into hummus, then into kale mixture, finally plating and then topping with eggplant/tempeh mixture.
Have leftover kale/eggplant? No problem…just mix them both together, find a suitable dressing, and have salad to take to work the next day. Enjoy!