Hummus Recipes » Appetizers » EggPlant Boats

EggPlant Boats

A spectacular appetizer made from eggplant halves in the shape of a boat and roasted slightly to retain moisture. The boats are paired with Kasih hummus that’s flavoured with an exciting array of spices and garnished with sliced vegetables.

INGREDIENTS

  • 2 packs Kasih Hummus 135 gm
  • 2 well-roasted eggplants cut in half

DIRECTIONS

  1. Preheat the oven to 175°C. Cut the eggplant into two halves lengthwise. Roast them until flesh is soft, about 45 minutes.
  2. Cool slightly, then remove some of the roasted eggplant’s pulp.

EGGPLANT BOAT WITH AVOCADO HUMMUS & DRIED FIGS

INGREDIENTS

  • 1/2 ripe avocado
  • 2 tablespoons lemon juice
  • 3 dried figs
  • 1 tablespoon pomegranate molasses

DIRECTIONS

  1. Mash the avocado with the lemon juice and mix together the hummus and molasses.
  2. Combine the two mixtures and spread over the roasted eggplant.
  3. Garnish with dried fig slices and a few drops of pomegranate molasses.

EGGPLANT BOAT WITH CURRY HUMMUS AND ROASTED TOMATOES

INGREDIENTS

  • 2 tablespoons curry paste
  • 6-8 cherry tomatoes, roasted

DIRECTIONS

  1. Mix together the hummus and curry paste and spread over the roasted eggplant. Top with roasted tomatoes.
  2. Garnish with chopped parsley and a drizzle of olive oil.

EGGPLANT BOAT WITH SESAME HUMMUS & AVOCADO

INGREDIENTS

  • 1/2 avocado, peeled and sliced
  • 2 teaspoons lemon juice
  • 1 lemon slice, cut into small triangles
  • 2 teaspoons roasted sesame seeds

DIRECTIONS

  1. Mix together the hummus and sesame seeds and spread over the roasted eggplant.
  2. Garnish with lemon triangles, roasted sesame seeds, and a drizzle of lemon juice.
  3. Top with avocado slices.

EGGPLANT BOAT WITH SAFFRON HUMMUS & GRILLED ZUCCHINI

INGREDIENTS

  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 zucchini, sliced and grilled
  • 1 tablespoon pomegranate seeds, for garnishing

DIRECTIONS

  1. Soak the saffron in lemon juice and olive oil for 10 minutes, then drain the saffron and mix the remaining juice into the hummus. This will give the hummus a beautiful colour and exquisite taste.
  2. Spread the saffron hummus over the roasted eggplant. Top with grilled zucchini.
  3. Garnish with pomegranate seeds.

EGGPLANT BOAT WITH AVOCADO HUMMUS & DRIED FIGS

INGREDIENTS

  • 2 packs Kasih Hummus 135 gm
  • 2 well-roasted eggplants cut in half

DIRECTIONS

  1. Preheat the oven to 175°C. Cut the eggplant into two halves lengthwise. Roast them until flesh is soft, about 45 minutes.
  2. Cool slightly, then remove some of the roasted eggplant’s pulp.
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