Hummus Salad
Description
The recipe won't take much time. I'll tell you more details below. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Slice the eggplants into 0.5 cm thick rounds, sprinkle with salt, and let stand for 15–20 minutes. Then rinse under cold water and gently squeeze to remove excess moisture.
- 3
Step 3
Brush the eggplants with vegetable oil, lightly salt and pepper, and place them on a baking sheet. Bake in a preheated oven at 200 degrees Celsius for about 25 minutes, until cooked through. Let the baked eggplant cool.
- 4
Step 4
Wash the cherry tomatoes and cut them into 2-4 parts.
- 5
Step 5
Wash and dry the kale leaves. Remove the tough stem in the center and tear the leaves into pieces. Spritz them with lemon juice and massage with your hands to soften.
- 6
Step 6
Mix the herbs, cherry tomatoes, and eggplants, gently stirring. If necessary, season the salad with salt to taste.
- 7
Step 7
Place the salad in a serving bowl, then add hummus with a spoon in different spots on top.
- 8
Step 8
Dry roast the seeds in a dry skillet until lightly golden and sprinkle them over the salad before serving. The hummus salad is ready, enjoy your meal!