Lu’s eggplants – from garden to hummus

I’m lucky enough to be gardening again in San Jose. Or rather, planting and harvesting in SJ. My sister has graciously let me plant some of my favorites in her veggie garden: tomatoes, squashes, peppers and eggplants. She’s since kept up the watering and tending. And now the veggies are going bonkers. Each visit, I go out to her garden and am wowed by both the massive quantity of veggies on each plant and the enormous size of her veggies. Seriously, the zucchinis look like wiffle ball bats.

The last visit she gave me her first eggplants. They are so beautiful with their shiny, deep purple skins. I couldn’t wait to get them into the oven (I love the smell of roasted veggies!) and then I added this with them.

To make this scrumptious appetizer:

Roasted Eggplant and Feta Hummus

  • 2 medium eggplants, peeled and cut into ½” cubes
  • 1 cup plain 2% FAGE yogurt
  • 1 can chickpeas, drained and rinsed
  • 4 TB olive oil
  • ¼ cup Harley Farms feta
  • 2 cloves garlic
  • lemon juice from one lemon
  • 1 bunch of mint (from Jacobs Farm)
  • S&P

Roast eggplant in 350 degree oven for 30 mins until soft (on a cookie sheet with olive oil and S&P)

Blend yogurt, chickpeas, 2 TB olive oil, garlic, and half lemon juice until slightly blended (looks gritty). Add feta, eggplant and give it a quick whirl (should be chunky). Stir in mint and S&P to taste. Add more lemon juice if needed.

Scrumptious with any bread and additional feta and kalamata olives. Can be served hot or cold (best warm).

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