Ingredients Jump to Instructions ↓

  1. 1 soft lavash bread Olive oil

  2. 2 small Japanese eggplants, halved Salt and freshly ground black pepper Spicy Hummus, recipe follows

  3. 12 ounces crumbled feta cheese Red Chile Oil, recipe follows Chopped fresh mint, for garnish

  4. 1 1/2 cups dried chickpeas, cooked until soft

  5. 2 cloves garlic , chopped

  6. 1/4 cup tahini

  7. 1/4 teaspoon cayenne pepper

  8. 1/2 teaspoon ground cumin

  9. 1/2 lemon, juiced

  10. 1/2 cup to 3/4 cup olive oil Salt and freshly ground pepper

  11. 3 tablespoons chopped parsley leaves

  12. 2 ancho chiles, stemmed and chopped

  13. 1 New Mexican red chili, stemmed and chopped

  14. 1 teaspoon chile de arbol powder

  15. 1 cup canola oil Salt

Instructions Jump to Ingredients ↑

  1. Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices. Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint. Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.


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