Grilled Eggplant with Hummus and Pesto
Grilled Eggplant with Hummus and Pesto - a delightful dish, grilled eggplant with a layer of homemade hummus and parsley pesto, accompanied by pan-roasted tomatoes and a colorful and delicious tabouleh.
A tip for more complex recipes like this is to stay organized in the kitchen. Always start with the more challenging preparations or those that need to cool down, such as the bulgur in this case, or the hummus and pesto that can be prepared in the meantime and set aside.
Portions: 2
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients:
200 g bulgur
1/2 teaspoon turmeric
8 tablespoons homemade or store-bought hummus
2 medium eggplants
5 large tomatoes
4 green onions
2 avocados
50 g capers
Salt, pepper
Olive oil
Ingredients for pesto:
2 bunches of parsley
2 garlic cloves
5 tablespoons olive oil
1 tablespoon nutritional yeast flakes
Salt, pepper to taste
Method:
Start with tabbouleh, boiling the bulgur according to the instructions on the package. Add a teaspoon of turmeric for color, for that exotic color.
Meanwhile, you work on the hummus and pesto, following the steps mentioned above. Essentially, you combine all the ingredients using a blender, and it's ready. If you're making homemade hummus, you can find the recipe here on the blog.
Once the bulgur has cooked, transfer it to a bowl and set it aside.
Now, you can focus on the eggplants. Heat a grill and slice the eggplants lengthwise. Place them on the grill and cook for approximately 3-4 minutes on each side. Transfer them to a plate and season with salt, pepper, and olive oil.
Dice the tomatoes and cook them for 5 minutes in a pan with a little olive oil.
Over the bulgur, add finely chopped parsley, salt, green onions, and capers. Mix all the ingredients well.
Place an eggplant slice on a plate and layer it with hummus, pesto, tomatoes, avocado, and green onions. Serve it alongside the colorful and delicious tabbouleh.
Enjoy!
