Since hummus is of Middle-Eastern origin and meaning ‘chickpea’ in Arabic, a natural accompaniment is an aubergine, also knows as brinjal or eggplant. Widely used in Middle Eastern cooking, it goes brilliantly with hummus. There are also so many exciting things you can scatter over a bowl or plate of hummus to give it the X factor (not that it particularly needs it), like chopped olives, slices of pepper, sprouts, pickled chillies and paprika. I decided to bake aubergine wedges, getting them as close to a chip as is possible, and scattered over pomegranate seeds, sea salt and a light spray of chopped parsley.

The debate on whether you need to salt the aubergine slices before cooking or not still seems to rage.  I have to admit that I abandoned this practice years ago as I find it painfully time-consuming and I had heard so many chefs say it was unnecessary.  I still, however, see so many recipes where they get pre-salted, so in order to put my mind fully to rest on the matter, I decided to do my own trial.  I cut up one medium aubergine into 8 wedges and salted them, allowing the juices to run out for about an hour. I then dried them with a paper towel and roasted them in the oven with another aubergine which I had not salted.

Preheat the oven to 180C and brush down a baking tray with olive oil.  Place the wedges on the baking tray (I started with skin side down to start) and lightly brush the vegetables with a bit more olive oil and bake for 40 minutes.  I turned them onto their side about halfway through and then again onto the other side for the last 10 minutes.

*Verdict*….insert drum roll here…….. Absolutely no difference apart from the salty ones being saltier. I shall continue to cook them the way I always have and perhaps snickering a little to myself when I see people going to all the unnecessary effort.

Arrange on a plate with a bowl of the avo hummus and serve with crispy pita toasts or crackers. Spread a layer of the hummus, top with the aubergine wedges, sprinkle over a few pomegranate seeds which pop in your mouth adding a slightly sweet burst of flavour.

For a few of my favourite hummus recipes:

Ottolenghi & Sami Tamimi famous hummus

Roast beetroot hummus

Chargrilled zucchini hummus

Pizza Hummus

 

I look forward to connecting with you again in the future.

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22 Comments

  1. Hi Sam, I’m pleased to inform you that I’ve nominated you for the Liebster Blog award! Visit my blog (www.foolwithflour.com) to get your badge. Congrats!

  2. Pingback: Roasted aubergine wedges with hummus |

  3. I had always wondered about salted aubergines vs. unsalted. I personally have never salted, so am glad to hear it makes no difference.

    Beautiful pics as always.

  4. Sam

    Thanks Caylee :-), yeah I’m pleased I put it to bed 100%.

  5. Never salt them and never will! Stunning pics!

  6. Marianne

    Thanks – both my daughter and I are huge fans of both aubergine and hummus, and this recipe is a must try! It’s also nice to know how to cook aubergines without the tiresome frying relays. Recently on Nigella Kitchen I saw Nigella make a ‘chip kebab’ – she put some potato chips (slap chips?) from a take-away, slathered with hummus, into a wrap. I’m curious to try it although take-away chips are not my thing. Perhaps on oven baked chips, but that may not have the same satisfaction value.

  7. Avo in hummus…sceptical

    As for salting aubergines, there is a recipe where it IS needed. Salt them but catch the juices that flow out. Use the juices and a little bit of flour to make a batter, flour the aubergines, then pop in the batter and deep fry or bake on a high heat.

  8. Sam

    Hi Hila, Ja I was a bit skeptical too but seriously now that I’ve had it I think its preferable. Its so creamy and the avo is very subtle. Try it 🙂

  9. Stunning Pics!! must say I haven’t salted an aubergine since that one time at cooking school. Gonna try the hummus too…

  10. Sam

    I’m glad to see none of us have wasted our time with the salting.

  11. Sam

    Hi Marianne, I saw that too and my immediate reaction was way too many carbs and grease. Aubergines tend to soak up ever drop of oil in sight which is why I love this method of cooking them. You can do a very large batch in the oven, use much less oil and whatever you have left over is just fabulous is salads or in sandwiches.

  12. Catching up on your blog Sam. Been snowed under of late… Love the look of these aubergine wedges with hummus. Could have that right now, in fact…

  13. Did a random blog search for aubergines and hummus as that’s all i have in the house (I don’t even have hummus – only chickpeas). was expecting to end up with a mediocre dinner but then came up with this. thanks you saved my tummy!

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