Aubergine and

hummus salad

Cooking time:

20 minutes

Active time:

10 minutes

Complexity:

Easy

A bright salad in the Middle Eastern style will especially delight eggplant lovers.

See all Eggplant category recipes

Recipe "Salad with eggplant and hummus"

Ingredients for 2 servings

medium aubergine

1 pc.

hummus with pine nuts

100 g

cherry tomatoes

100 g

cale (or salad mixture)

30 g

olive oil

lemon juice

1 tbsp. spoon

salt

Step 1/3

Cut the aubergine into rounds about 0.5cm thick, salt, stack and leave for 15 minutes. Drain the released juice, squeeze out the rounds slightly and fry in olive oil until tender. You can also bake circles in the oven under the grill. Cool the finished eggplant.

Step 2/3

Wash vegetables, dry. Cale with your hands, cut the tomatoes in half, mix with eggplants, season with lemon juice, salt if necessary.

Step 3/3

Put the salad on a plate, arrange the hummus on top with a teaspoon. Bon appetit!

Simple and fast