Roast Aubergine & Red Pepper Hummus Bowl

A good lunch or light supper.
Spice roasted aubergines are roasted in mild and warming spices until golden and served with red pepper hummus and a zippy red cabbage and mint slaw.

Vibrant, healthy and nourishing!

I went all out with the red pepper hummus and made my own (the really long way) the result is special though, with the silkiest smoothest hummus I have made to date. It does take a little effort though (I skinned the chickpeas ?!), so if you are short on time a good shop-bought hummus is a fantastic substitute.

I love the vibrancy of the red cabbage but you can substitute with green too.

To add to the Middle Eastern twist a final sprinkle of suma or pul biber would elevate this dish. Pul Biber, fruity and aromatic is a traditional Turkish condiment of salted and oiled flakes dried red pepper. Its mildly spicy, warming fruity flavour makes it ideal for adding to marinades for roast lamb or chicken, sprinkling over fried eggs or avocado toast and into dressings for summer salads.

TIP:
I always have a small jar of toasted sesame seeds in my fridge (keeps longer) to top on salads, open sandwiches and soups. I like the mix of white and black sesames.

• shop-bought or homemade red pepper hummus
• 2 aubergines (500g), cubed
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 2 cups, very finely sliced red cabbage
• pinch of salt
• lemon juice to taste
• 2 tablespoons pomegranate molasses
• 4 fresh mint sprigs (1/4 cup)
• 1/4 cup fresh mint
• garnish: 4 tablespoons toasted black & white sesame seeds, toasted
• garnish: turkish red pepper (pul bilbar) or sumac

1. Add the shredded cabbage to a bowl, add a pinch of salt, pepper, pomegranate molasses and enough lemon juice to your liking. Season and adjust, set aside to marinade.
2. Preheat oven to 220, add the aubergine to a bowl and ad olive oil (4 tablespoons) salt, pepper and the spices, mix well. Roast on a baking tray ( Iined for less washing up) until golden, about 20 minutes, stirring halfway through. Remove.
3. Add most of the fresh herbs to the cabbage, reserving some for garnish.
4. When ready to serve, (see pic) smear the hummus on one side of your plate, add two large spoonfuls aubergine to one side followed by the cabbage. Sprinkle over toasted sesame seeds and a pinch of sumac or Pul Bibar, herbs and a final drizzle of olive oil. Serve with flatbreds/pita/naan on the side. Enjoy!