I love baked aubergines and I also love houmous. I’ve decided to try a dish that incorporates both, and so I’ve made aubergines stuffed with houmous. It was delicious. As usual, I baked the aubergines twice, the second time with the filling. I served my aubergines with fufu and purple carrot puree. It worked great and, of course, it is a healthy meal with lots of veggies and good fats from tahini.
The houmous for the filling is homemade, using my basic recipe. You can use shop-bought one if you prefer. It’s not the first time I’ve made baked houmous because I tried it once and loved it. The texture of the houmous changes when baking and it is a bit different than un-baked houmous.
As I mentioned earlier, I served the aubergines with fufu and purple carrot puree. For the fufu I’ve used an instant powder mainly because it’s very hard to make fufu like it is made, in the traditional way, in Africa. The purple carrot puree was a simple one, with spices like cardamom, salt, and freshly grounded pepper, and margarine, making it vegan. The flesh of the aubergines is removed, but keep it for any future dishes. For example you can mix them with a bit of tahini or mayo and make a side dish.
Ingredients for 2 servings of Stuffed Aubergines with Houmous:
– 1 large aubergine
– about 400g of houmous
– sumac and a few micro leaves to decorate
Start by heating the oven at 200C or 180C for fan ovens. Wash and cut the aubergine in half, lengthwise. Place the aubergines halves in a non-stick pan and sprinkle salt on them. Spray a bit of oil on top of the aubergines and put them in the oven to bake.
Bake the aubergines for 20 minutes. Take them out of the oven and, using a spoon and a knife, remove the flesh. Now stuff the aubergines with houmous. Put the aubergines back in the oven and leave them to bake for another 20 minutes. After the time is up, take the pan out of the oven and transfer the aubergines on the plates. Be careful as the aubergines are soft and they might break easily. Sprinkle a bit of sumac on top. Of course, you can sprinkle something else, but I just love sumac on houmous. Add a few fresh microsalad leaves for decor and the side dishes. The aubergines stuffed with houmous are now ready to be served.