Eggplant Hummus

Eggplant Tartines with Hummus & Kale

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

For Hummus

You could very easily purchase store-bought hummus to save time, but it’s so much more fun to make your own!

  1. Combine first 7 ingredients (2 tbsp. olive oil, 1/2 tea. salt) in bowl.
  2. Use food processor or hand mixture to puree ingredients together.
  3. Feel free to season to taste and use as much broth as needed to get to preferred consistency.

For Eggplant mix:

  1. Preheat broiler. Brush eggplant on both sides with 3 tablespoons oil (total). Season with 1/2 teaspoon salt.
  2. 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.
  3. Optional: Cook up some tempeh (per Tofurky instructions), coarsely chop, and then add into eggplant mixture.
  4. After removing eggplant from broiler, go ahead and turn off oven but pop in baguette to toast.

For Kale mix:

  1. Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl.
  2. Remove stems from kale, chop, and mix in with sun-dried tomatoes.

To Serve:

  1. Once toasted baguette quartered crosswise and have other ingredients ready, spread on hummus, then make open-face sandwiches with the eggplant and kale mixtures.
  2. 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!

Paul Trusik

35 y/o web guru vegan enthusiast encouraging meat/dairy-free habits. Since college, reaping health benefits of clean eating. Diet is a lifestyle, not a fad.

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