Hommus with Roasted Eggplant

Cook Time 45 minutes

Servings 4 as part of a meze

Ingredients

200g hommus 

1 eggplant, peeled and cubed 

3 tbsp extra virgin olive oil, plus extra for garnish

Kalamata olives, unpitted  

Gherkin, chopped, to serve

Parsley, to serve 

Warm pita, to serve 

Pickled onion

1 red onion, thinly sliced 

Pinch salt 

Pinch caster sugar

1 tbsp white vinegar 

1 tsp sumac, plus extra to serve

Method

Combine pickling ingredients together and macerate with your hands. Pickle for 20 minutes or the night before.

Preheat oven to 180°C. Drizzle oil over eggplant and season with salt. Roast in the oven for 20 minutes or until soft and caramelised.

Spread hommus onto a round plate. Top with eggplant, pickled onion, gherkin, olives, and parsley. Drizzle over extra olive oil and sprinkle with extra sumac. Serve with pita.