Yield
1 SERVINGS
Difficulty
Beginner
Total Time
1 hr
Ingredients
2 packs mezete Hummus 135 gm
2 well-roasted eggplants cut in half
2 tablespoons of curry paste
6-8 cherry tomatoes, roasted
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A spectacular appetiser made from eggplant halves in the shape of a boat and roasted slightly to retain moisture. The boats are paired with mezete Hummus that is flavoured with an exciting array of spices and garnished with sliced vegetables.
Directions
Preheat the oven to 175°C.
Cut the eggplant into two halves lengthwise.
Roast them until flesh is soft, about 45 minutes.
Cool slightly, then remove some of the roasted eggplant pulp.
Mix together the hummus and curry paste and spread over the roasted eggplant. Top with roasted tomatoes.
Garnish with chopped parsley and a drizzle of olive oil.
