Grilled Eggplant Hummus Recipes

Steps:

• Pre-heat the oven to 400°F.
• Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
• If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
• Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
• If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

Steps:

• Peel eggplant and cut into 1/2" round slices, brush both sides with olive oil and place on grill. Let grill on both sides until flesh is softened & lightly browned. Remove eggplant from grill and set aside until ready to process. Recipe can be doubled. In a sauce pan add 1/4 C olive oil & sliced garlic. Cook on low until garlic is tender but not burned and oil infuses with garlic flavor. Put garbanzo beans in food processor, add warm garlic and oil and pulse to mix, then add the grilled eggplant. Process with the remaining olive oil until smooth. May need to use a little more olive oil if you like a looser consistency. Remove mixture from processor and taste. Add pepper. Taste. Then mix in fresh lime juice. Enjoy with warm bread, carrots sticks, crackers, etc. Also great as a spread on sandwiches. Much better made a day ahead.

Steps:

• Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
• Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
• Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
• Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

Steps:

• Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

Steps:

• Place the bell peppers under a medium grill/broiler skin side up for approx 5-10 minutes.
• Remove when skins are charred and starting to blister.
• Immediately place into a zip lock bag for about 5 minutes, now the skin should come off really easily.
• Cut into chunky strips.
• Meanwhile, in a small bowl combine the olive oil, thyme and basil.
• Add the sliced eggplant and mix well so that the slices are coated.
• Grill or griddle for approximately 10 minutes turning once.
• For the hummus, combine the garbanzo beans, garlic, tahini, lemon juice, yoghurt, cumin and paprika in a blender and mix until smooth, if required add a little of the reserved liquid from the beans until you reach the desired consistency.
• Slice your rolls, spread generously with hummus, cover with layers of the grilled peppers and eggplant and sprinkle with feta cheese.

Steps:

• Combine chickpeas, garlic, lemon juice, tahini, cumin, and salt in a blender and blend until smooth.
• Slice eggplants into four 1-inch (2 ½ cm) slices. Sprinkle eggplant slices with salt and let sit for 20-30 minutes, then pat dry.
• In a small bowl, stir together oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
• Brush each side of the eggplant slices with the oil and spice mixture.
• Heat a pan or grill on medium-high heat and cook each eggplant slice for 3-4 minutes per side.
• Build your burger with the hummus sandwiched between two eggplant slices.
• Enjoy!

Steps:

• Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
• Cook each eggplant slice until deep brown, about 5 minutes per side.