~recipe republished 2015 for a little Meatless Monday inspiration~
~more recently updated recipes~
WAY BACK IN 2005: Talk about supper in a flash! It could be made still easier with a supermarket hummus. But the hummus took 10 minutes to pull together in the food processor AND, very unusually, has no added fat. I made it a few days ago (and didn't get around to the eggplant) and since it was around, had it with tomato sandwiches, grilled pepper sandwiches, etc. It's even good plain on toast! You could make it in advance, too. Or there's time to mix it while the eggplant broils.
UPDATE: I just love it when A Veggie Venture's first-year recipes still appeal. In all honestly, as much fun as I was having exploring new ways to try vegetables, I was also kind of flailing around, a new recipe for every day. Looking back, as a result, those vegetable recipes tend to be quick and easy and healthy, the kind of food you can eat every day. Nothing fancy, for sure! But eggplant and hummus make a decidedly happy sandwich!
RECIPE for EGGPLANT SANDWICHES with CILANTRO HUMMUS
Time to table: 15 minutes
Makes about 8 eggplant slices plus 2 cups hummus
1 pound fresh eggplant
Salt & pepper
15 ounces canned garbanzo beans (also called chickpeas), rinsed and drained
1 tablespoon garlic (from a jar)
1 tablespoon olive oil
2 - 4 tablespoons water (start with 2, add more as needed for consistency)
2 tablespoons fresh lemon juice
A big handful of cilantro (I use the whole bunch from the store, cutting away only the last bit of stem)
Salt & pepper to taste
8 slices bread, toasted
Roasted red peppers
Soft lettuce tossed with bit of olive oil and red wine vinegar
EGGPLANT Slice the eggplant crosswise in eight half-inch slices and transfer to a baking sheet covered with foil. Season with salt and pepper. (Don't skip this step!) Place tray about four inches from the broiler and broil until golden, 4 - 5 minutes per side.
CILANTRO HUMMUS Mix all the hummus ingredients in the food processor until smooth.
SANDWICHES To assemble, spread thick layer of hummus on hot bread. (You may have leftover hummus for more sandwiches.) Top each piece of toast with a slice of eggplant, then with any add-ons.
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MORE FAVORITE EGGPLANT RECIPES~ Eggplant Steaks ~
~ Roasted Baby Eggplant Halves with Herbs ~
~ Baba Ganoush ~
~ more eggplant recipes ~
from A Veggie Venture
~ Ratatouille ~
~ Mediterranean Eggplant ~
~ Eggplant & Bean Thai Curry ~
~ more eggplant recipes ~
from Kitchen Parade, my food column
COOKING IN SEASON: THIS SAME WEEK ACROSS THE YEARSNo-Cook Tabbouleh Eggplant Sandwiches with Cilantro Hummus Summer Orzo with Radicchio Chipotle Chickpea Salad (< reader favorite!) Avocado Salad with Hearts of Palm BLTs with Avocado King Hill Farms Simple & Sublime Beets (< for beet lovers) Amaranth Greens More Matters: The New Fruits & Veggies Campaign Grilled Eggplant with Balsamic Honey Syrup Romano Beans in Butter-Braised Garlic (< watch for romano beans at the farmers market) Seared Radicchio Weight Watchers Italian Zero Points Soup Tomato & Onion Salad Stacked Ratatouille (< totally versatile!) Sautéed Cucumbers How to Cut Corn Off the Cob: Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn 'Milk' Corn & Cucumber Salad with Fresh Blueberries Succotash Salad with Green Beans, Lima Beans, Corn & Tomatoes Raw Tomatillo Salad with Blueberries (< lovin' this year's blueberries!)
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005, 2013 & 2015 (repub)