I decided that it is a time for another easy to make and delicious appetizer.
My dear friend Julia suggested that it would be a great idea to try to make those Grilled Eggplant and cover them with a delicious home made hummus spread! I agreed with her idea, and once again I invited myself over to her house for cooking and eating party 🙂
- Eggplant – 1 large
- Avocado Oil – 1/2 cup
- Salt – 1 tea spoon
Slice the Eggplant to about 1/4 inch slices and place them on a large tray. Cover it with a pinch of salt and let stay aside for couple minutes to take away the bitter flavor from the Eggplant.
Take a paper towel and tap on each Eggplant to remove the excess liquid and the salt on the Eggplant.
Take a peace of Eggplant and brush it with avocado oil and grill it for 2 minutes. While it is frying, brush with avocado oil on the top and flip the Eggplant and fry it for another 2 minutes.
- Garbanzo Beans – 1 1/2 cups cooked
- Water – 1/4 cup
- Lemon – juice of half lemon
- Tahini Paste – 2 table spoons
- Extra Virgin Olive Oil – 1 table spoon
- Garlic – 1 clove
- Salt – 1/2 tea spoon salt
Enjoy this simple and healthy appetizer, and come back for more soon.