Hummus with roasted aubergine
Ingredients
deli dip Hummus
1 eggplant
Olive oil
1 Onion
1 grated Garlic clove
1cm piece of Ginger
1 pinch of Brown sugar
0.5 tsp Cinnamon
0.5 tsp Coriander
Salt and pepper
Preparation
1. Cut the eggplant into slices, salt on both sides and leave to stand on kitchen paper for 10 minutes to remove the water .
2 Dab off the Salt and water and cut the eggplant into cubes.
3. heat the Olive oil and caramelize a small finely chopped Onion, garlic and Ginger together with a pinch of brown sugar.
4 Season with Salt, Pepper, Cinnamon and ground Coriander .
5. then add the eggplant and fry until golden brown, cook for at least 15 minutes.
6 Arrange the hummus in the shape of a well, add eggplant and sprinkle with coriander leaves.
