Baked aubergine with hummus and zaatar Greek yoghurt

Foodie blogger, Ishay Govender-Ypma shares a Meat-Free Monday recipe with us

The Cape Town food loving community has adoptedMeat Free Monday with zeal and while we all attempt to reduce our carbon foot print, re-use, re-purpose and recycle, eating a meat free meal one or more times a week is a simple contribution toward that end. A really easy, fuss free meat-less meal (or accompaniment to lamb, for example) - baked or grilled aubergine served with home-made hummus and a dollop of thick natural yoghurt dusted with zaatar, a lemony sesame seed Lebanese spice.

Ingredients

4 medium sized aubergines, cut in half lengthwise

3 ml allspice

salt, to taste

3 T olive oil

1 cup hummus (ingredients and method below)

1/2 cup thick Greek yoghurt (or low fat version)

1 T zaatar

1 t sumac (optional)

Serves 2

Method

Pre-heat oven to 180 degrees. Place aubergines on a greased (spray 'n cook works well) baking tray.

Drizzle oil over and bake for 40- 50 minutes, until aubergines are tender and cooked through.

Serve aubergines with hummus (recipe below) and a dollop of thick Greek yoghurt and sprinkle zaatar.

Hummus recipe

1 can chick peas, drained (440 grams)

1/4 cup of liquid from chick peas

5 T lemon juice

handful toasted pine nuts (optional)

1.5 T tahini paste

2 cloves garlic

salt, to taste

3 T olive oil

Method

Process all ingredients in a blender or with a hand held blender, process till smooth.

Also delicious with warm, toasted pita breads, crackers and on wholewheat or rye with grilled vegetables.

Or go here for her tapas board recipe and an indulgent fig and marscapone salad.

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