200 g Eggplant
30 g Mozzarella
60 g Chickpeas
100 g Carrot
100 g Cucumber
50 g Celery
1 tsp Olive oil
10 g Tahina
Salttaste
Peppertaste
Herbtaste
Lemon juicetaste
1
Preheat the oven to 180C. Cut the eggplant into boats. Put on a baking sheet, add herbs, spices. Cut mozzarella, put on eggplant, bake for 15 Minutes
2
For hummus: soak chickpeas, boil. Put it in a blender, add olive oil, tahini, herbs, spices to taste, grind to a puree / hummus consistency;
3
Cut vegetables: carrots, cucumber, celery. Serve hummus with vegetables and baked eggplant.
CategoryAppetizers, Main CourceCuisineMediterraneanCooking MethodBaking, Boiling, TossingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
200 g Eggplant
30 g Mozzarella
60 g Chickpeas
100 g Carrot
100 g Cucumber
50 g Celery
1 tsp Olive oil
10 g Tahina
Salttaste
Peppertaste
Herbtaste
Lemon juicetaste