Baby Eggplant Stuffed with Hummus and Tomatoes

By: Rose Marie Jarry, Master Chef at Kronobar

20 minutes + 40 minutes of baking. 4 servings, gluten-free, vegan.

Ingredients

  • 8 small baby Indian eggplants
  • 1 cup small tomatoes, diced
  • 1 cup of your favorite hummus
  • 1 tablespoon dried Herbes de Provence spice blend
  • 2 tablespoons cold pressed olive oil
  • Ground pepper
  • Celtic sea salt

Directions

  1. Heat up the oven to 375F.
  2. Cut each eggplant into about 5 cuts from 1 one end but not completely through the other side (use the picture of the recipe as reference). The top part should stay in 1 piece.
  3. Lightly sprinkle some sea salt inside each cut and let it sit for 10 minutes.
  4. Use a butter knife and spread some hummus inside each cut.
  5. Lay the stuffed eggplant in pan and pour some olive oil, ground pepper and Herbes de Provence on them.
  6. Add the diced tomatoes on top.
  7. Bake them for 40 minutes.
  8. Remove from the oven and serve with a splash of olive oil on top. This could be a good option for an appetizer or a side dish.
  9. Enjoy!