A friend who’s just gone home to Israel showed me what they ate first thing as they got home to his parents’ place.
Of course, it does not necessarily look like this.. but sort of 🙂
The hummus is made with this recipe. The aubergine is simply grilled in a pan.
Cut it up and transfer into a very hot non-stick frying pan (with no oil.) Towards the end when most pieces have browned add some salt. That’s as easy as that. I served it with some cherry tomatoes which went well with the aubergines, it was a nice combination.
The white fluffy sauce on the hummus is tahini prepared with water, garlic, lemon juice and parsley. At first I wouldn’t have though that it would get that thick, especially by adding the water, but it does!
The ratio tahini/water I’ve used is 1:2, so 120ml tahini, 240ml water, juice of half a lemon, a clove of garlic and chopped parsley.
And some nice wholemeal pita bread on the side 🙂