This is our breakfast for Saturday morning. I made eggplant hummus and baked some fresh ciabatta bread to dip with.
Two fresh and fat eggplant or aubergines
The eggplant needs to be grilled, de-skinned and diced. Then a can of chick peas is added to the blender together with the cubed eggplant, pinch of pepper, salt, 2 tbs of olive oil, half lemon juice and 1 tbs of cumin seeds. Blend well and that's it!
Hummus and a pinch of dried parsley. It is delicious when eat with warm bread... yummy.
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