It’s not hummus and not baba-ganoush. It’s simply a tasty and interesting combination. Hummus, chopped roasted eggplants, a little mashed avocado, and of course olive oil and lemon. I skipped tahini this time, saving it for another recipe.

The recipe

Prepare the eggplants

Cook the eggplants on a cast iron skillet or grill until soft and tender inside and smoky on the outside. (You can also bake the eggplants but you’ll lose some smoky flavor.)

When done, sprinkle with salt and let them cool in a covered bowl.

Peel the eggplants and chop them by hand with a chef’s knife. Hand chopping gives a more rustic texture.

Peel and the avocado and place it on a large plate. Add a pinch of salt, a the juice of half a lemon, and a drizzle of olive oil. Mash everything together with a fork.

In a large bowl, combine the chopped eggplants and avocado paste.

Prepare the hummus

In a blender, combine the chickpeas, sun dried tomatoes, pine nuts, olive oil, lemon juice, and a grind of pepper. (I skipped the salt because the sun dried tomatoes were already quite salty.)

Blend for about 1 minute at medium-low speed, until smooth and creamy.

Combine

Add the hummus to the eggplants and avocado mixture.

Mix well, taste, and adjust the seasoning if needed.

Finish with a drizzle of olive oil.

Grilled sourdough bread and some ripe tomatoes are a great match.

Enjoy !

INGREDIENTS - for two-three portions

Organic or “Best you can get” !