enough for: 2
takes: 40 minutes
2 med eggplant
3 small zucchini
2 teaspoons baharat spice blend or 1 teaspoon each coriander and cumin
4-6 tablespoons extra virgin olive oil
300g (9oz) hummus
salad greens, to serve
1. Preheat your oven to 250C. Chop eggplant and zucchini into 1 inch chunks (2.5cm). Toss eggplant, zucchini, spices and oil in a roasting pan. Sprinkle with salt.
2. Roast for 30 minutes, stirring about half way. Or until eggplant and zucchini are well cooked and starting to brown.
3. Divide hummus between 2 plates. Top with roast veg and salad leaves.
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