Eggplant & Hummus Platter with Preserved Lemon

Serving Size: 4
Prep Time: 1 hour 15 minutes (includes resting time)
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
 
INGREDIENTS

for the Eggplant:

2 large eggplants
1 Tbsp coarse salt
2 Tbsp olive oil
2 garlic cloves, finely grated
1 tsp red chili flakes
1/2 tsp freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
Juice of 1 lemon
 
for serving

1 cup red pepper hummus
2 Tbsp preserved lemons or lime pickle, finely chopped
½ cup of Greek Yoghurt
2 Tbsp fresh parsley or coriander, chopped
Crusty bread or pita, to serve
 
METHOD

Slice the eggplants into thin rings, about ½ cm thick.

Lay them flat on a board or tray and sprinkle both sides lightly with coarse salt.

Leave the slices in the sun (or a warm spot) for about 1 hour to draw out excess moisture. Use kitchen paper to pat the eggplant slices dry, removing any excess salt.

Heat olive oil in a large griddle pan over medium heat.

Grill the eggplant slices in batches until golden on both sides, about 2-3 minutes per side.

Place the grilled slices on a plate lined with kitchen paper to blot excess oil.

Arrange the eggplant slices on a platter.

Sprinkle evenly with grated garlic, red chili flakes, and black pepper.

Grate Parmesan cheese generously over the top.

Drizzle with freshly squeezed lemon juice.

Spread the red pepper hummus evenly across the base of a large serving platter or individual plates.

Arrange the eggplant slices on top of the hummus.

Scatter the preserved lemons or lime pickle over the eggplant for a tangy burst of flavour.

Add a few dollops of Greek yoghurt and garnish with fresh parsley or coriander, if desired.

Serve with warm crusty bread or pita for scooping up the hummus and eggplant.