Check out my latest recipe. These finger-licking good pepper hummus stuffed eggplant rolls are super easy to make and they have all the makings of a healthy snack. Besides, homemade hummus with roasted pepper, tender eggplant, sweet garlic and fresh coriander is a gorgeous combination, which you are going to love.
Hummus is a creamy delight, with a citrussy, garlicky and earthy hint. As an addition, it is plant-based. Consequently, you can pair it with any type of food and it is perfect for everyone. It is delicious, with protein-packed, dip.
To make it even more interesting, I used some roasted peppers. More, you can use smoked paprika, which is a powder spice or you can roast your own peppers either in an oven or on a grill. They will both add some delicious flavour to the hummus.
Roasted peppers taste amazing. They are a bit smoky, a bit sweet and tender, almost mouth-melting. I think they are a great healthy addition to a creamy summerish hummus and any dish in general.
Tahini paste
Another thing, or better said ingredient, that simply has to be used, when making hummus, is tahini paste. This gorgeous creamy paste is made from toasted sesame seeds. Moreover, it has a thick, oily and smooth texture, which reminds me of peanut butter. Its strong nutty and earthy flavour adds richness to anything you add it to. It is a solid source of protein, fiber, vitamins B1 and B2 and antioxidants.
Eggplant
Hummus serves well with crackers, sourdough bread, focaccia, salad or any vegetables, just like in this “grilled vegetables with peanut hummus” recipe. And, it pairs wonderfully with aubergines. Aubergines have a mild taste and go well with strong flavours, such as garlic, parmesan, onions and chili. Besides that they are like a sponge. They like to absorb the flavour of liquids and oils.
Also, check these eggplant recipes if you are an aubergine lover like me: involtini di melanzane or this classic Italian parmiggiana di melanzane. Prepare your eggplant in a pan, cooked or fried, and roast it in the oven or on a grill. They are amazing.
Additionally, as much as I love hummus and eggplant, I love coriander just as much. Fresh coriander in salad, on pasta, meat, fish, soup or in a sandwich simply brightens up your meal, in terms of flavour and colour.
Ingredients for 10-12 pepper hummus stuffed eggplant rolls:
- 1 eggplant
- 1 garlic head (1-2 cloves for hummus)
- 2 red bell peppers (1 for hummus, 1 for garnish)
- 400 g cooked, canned chickpeas
- 2 Tbsp of Tahini paste
- half a lemon (for juice)
- 2 pinches of salt
- olive oil
- fresh coriander
To begin, preheat the oven to 220°C. Wash the bell peppers, halve them and remove the seeds. Then, place them on a baking sheet, lined with baking paper, skin side up. Cut the top of the garlic head off, place next to the peppers, drizzle with some olive oil and roast everything for 25-30 minutes.
Once the peppers look almost burnt and the garlic gets tender, remove them from the oven. Transfer the peppers into a bowl and cover it with a foil. After 10-15 minutes, pull the skin off. Take one pepper for hummus and the other one for garnish.
Wash and slice, lengthwise, your eggplant into thin (3-5 mm) slices. Place them on some paper towels, sprinkle them with salt and let them sit for 20-30 minutes. Then, tap them with a paper towel to remove all the rest of the water.
Brush each slice, on both sides, with some olive oil and preheat the frying pan. Lay 2-3 slices into the hot pan on each side for 1-2 minutes. Once they are golden brown, remove them from the pan. Continue with the rest of the eggplant slices. Afterwards, allow them to cool to room temperature.
To make the roasted pepper hummus, combine chickpeas, salt, lemon juice, 1-2 garlic cloves, peppers, tahini and olive oil in a food processor or a blender. Blend until creamy and smooth. Place in the fridge until ready to use.
Further on, lay one eggplant slice on a cutting board, spread a spoon of pepper hummus on the bottom half and carefully roll it up. Continue with the rest of the slices. Then, cut the remaining roasted pepper into cubes. Wash, drain and chop the coriander. Squeeze the garlic out of the skins.
Finally, nicely arrange the pepper hummus stuffed eggplant rolls onto a plate, and garnish with roasted pepper, roasted garlic and fresh coriander.
Enjoy.
