Grilled Lavash Pizza With Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, And Mint
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 small
Japanese Eggplant (halved)1
Salt340 g
Crumbled Feta Cheese1.5 cups
Chickpea (dried, cooked until soft)2 cloves
Garlic (chopped)1 cup
Tahini1 tsp
Cayenne Pepper1 tsp
Ground Cumin1 tsp
Chile De Arbol (powder)1 cup
Canola OilDirections:
1
Remove from grill and cut into 1/4-inch thick slices
2
Spread the hummus over the bread, top with the eggplant, and then the feta
3
Preheat the grill to high
4
Brush the lavash with oil on both sides
5
Grill until golden brown on both sides
6
Brush the eggplant with oil and season with salt and pepper
7
Grill the eggplant, cut-side down, until golden brown
8
Turn the eggplant over and grill until just cooked through
9
Grill, with the cover down for 2 to 3 minutes, or until cheese is melted
10
Remove from the grill, drizzle with the red chile oil and sprinkle with mint
11
Put the chickpeas, garlic, and tahini in the work bowl a food processor
12
Pulse until it becomes paste-like, adding a few tablespoons of water, if needed
13
Add the cayenne, cumin, and lemon juice, and pulse again until combined
14
With the motor running, slowly add the olive oil until emulsified
15
Add the parsley and pulse until just combined
16
Season with salt and pepper, to taste
17
Transfer to a small bowl
18
Place all ingredients in a blender and blend for 5 minutes
19
Strain into a small bowl