Seasonal Recipes

Cumin Eggplant and Beetroot Hummus by Nigel Slater

You could grill the aubergines. The result will lack crispness, but is still good. Brush the slices of aubergine generously with olive oil, sprinkle them with cumin seeds then cook under a grill until golden and giving.

Serves 4
For the hummus:
chickpeas 400g tin
beetroot 250g, cooked
mint 8 leaves
olive oil 6 tbsp

For the aubergines:
aubergine 1, medium to large
plain flour 3 tbsp, heaped
cumin seeds 1 tsp
olive oil 5 tbsp

Make the hummus: rinse the chickpeas and tip them into the bowl of a food processor. Cut the beetroot into large pieces and add to the chickpeas together with the mint leaves, then process to a coarse purée, pouring in the oil as you go. Stop when you have a spreadable purée. Check the seasoning – it may need salt – then transfer to a serving bowl, cover with film and refrigerate.

Wipe the aubergine, remove and discard its stalk, then slice into rounds about 1cm thick. Scatter the flour over a plate, season with salt and finely ground black pepper and the cumin seeds. Place the aubergine slices in the flour, turning them over and gently pressing them down to lightly coat them.

Warm a shallow layer of oil in a high-sided frying pan then, when it starts to bubble slightly, lower in some of the aubergine slices and leave to fry until pale gold. Turn over, cook the other side then lift out and drain briefly on kitchen paper.

Serve immediately, hot and lightly crisp, with the beetroot humus.

Source : Nigel Slater