Cooking for Munchkin
Munchkin loves hummus, so I thought tricky eggplants could be hidden in hummus and she’ll never know. It turned out that eggplants can be tasty if cooked well; The soggy inside and the rubbery skin were mostly my error in cooking.
Homemade hummus is easy to make. All you need to do is throw in all the ingredients into a food processor and blend until smooth. I put in a little more effort and roasted the bell pepper and eggplant before adding them into the hummus. They added depth to the flavor and also added nutrition to Munchkin’s favorite food, so the effort was totally worth it.
To make hummus:
1 red bell pepper, 1 Japanese eggplant, 16 oz canned chickpeas, 1 clove of garlic, 1/4 cup tahini, juice from 2 small lemons, 3 tbsp olive oil, 1/2 tsp salt
a. Coat the red bell pepper and eggplant in oil and roast in a 400 F oven for 1 hour.
b. Drain the canned chickpeas and rinse in water. Add the chickpeas, roasted bell pepper, roasted eggplant, and the remaining ingredients into a food processor and blend until smooth. Serve with more olive oil drizzled on top.
I served the hummus with eggplant chips: thinly sliced eggplants fried in oil. They were gone, fast.