Mediterranean Dinner: Eggplant Caviar, Hummus and Roasted Vegetables

Ingredients

• 2 Eggplants
• 1 tbsp Tahini (For the eggplant caviar)
• 1 gousse Garlic (Pressed, for the eggplant caviar)
• 1 citron Lemon juice (For the eggplant caviar)
• 1 tbsp Cumin (For the eggplant caviar)
• Parsley (1 handful, to garnish the eggplant caviar)
• Pomegranate seeds (1 handful, to garnish the eggplant caviar)
• 500 g Drained chickpeas (For the hummus)
• 2 tbsp Tahini (For the hummus)
• 1 gousse Garlic (For the hummus)
• 1 citron Lemon juice (For the hummus)
• Water (A small amount, added gradually until the desired consistency is reached)
• Paprika (For the hummus, quantity unspecified)
• Salt (For the hummus, to taste)
• Pepper (For the hummus, to taste)
• Fresh cilantro (To serve with the hummus, quantity unspecified)
• Olive oil (A drizzle to serve with the hummus, quantity unspecified)
• 1 Broccoli (For the roasted vegetables)
• 500 g Baby potatoes (For the roasted vegetables)
• 3 tbsp Parmesan (For the roasted vegetables)
• 3 tbsp Olive oil (For the roasted vegetables)
• 0.5 bouquet Parsley (Finely chopped, for the roasted vegetables)
• 3 tbsp Paprika (For the roasted vegetables)
• Salt (For the roasted vegetables, quantity unspecified)

Steps

1. 1

   Preheat the oven to 200 °C. Prick the eggplants, then roast them for 35 to 40 minutes.

2. 2

   When removed from the oven, place the still-warm eggplants in a covered container to help loosen their skin.

3. 3

   Peel the eggplants, place the flesh in a bowl, and mash it with a fork.

4. 4

   Add the tahini, pressed garlic, lemon juice, and cumin to the eggplant flesh. Mix.

5. 5

   Garnish the eggplant caviar with parsley and pomegranate seeds.

6. 6

   Place the drained chickpeas, tahini, garlic, lemon juice, paprika, salt, and pepper in a blender.

7. 7

   Blend until smooth and homogeneous.

8. 8

   Gradually add a small amount of water while blending, until the desired consistency is reached.

9. 9

   Serve the hummus with a drizzle of olive oil and fresh cilantro.

10. 10

    Prepare the broccoli and baby potatoes, then toss them with the Parmesan, olive oil, chopped parsley, paprika, and salt.

11. 11

    Spread the seasoned vegetables on a baking sheet or in a baking dish.

12. 12

    Cook the vegetables for 25 minutes at 180 °C.

13. 13

    Toss the vegetables halfway through cooking, then continue cooking for 25 minutes at 200 °C.

Notes

The provided text ends after the first three preparations and states “More in the comments.” The other elements mentioned in the transcript—roasted carrots, whipped feta sauce, fig and Brie tart, and pistachio-crusted salmon—are not detailed enough to be extracted as complete recipes.

Nutrition per serving

• dinner
• Mediterranean
• vegetarian
• appetizer
• mezze
• meatless
• roasted
• dip