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Turkish eggplants with garlic-spiked hummus sauce

  • 30 minutes
  • 1½ hours
  • 6
Turkish eggplants with garlic-spiked hummus sauce

Slowly baked eggplants are at their best served at room temperature with a hummus-style sauce to accompany. Wrap each eggplant in foil to make individual servings. They can be partly opened and easily served on a picnic plate.


  • 4 large juicy tomatoes
  • 1 onion, peeled and finely chopped
  • ½ cup currants
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh dill or 1½ tablespoons dried dill
  • 3 teaspoons minced garlic
  • 1 teaspoon salt
  • ½ cup oil, olive is best
  • 6 small eggplants
  • 2 tablespoons honey or brown sugar
  • garlic-spiked hummus sauce
  • 1 cup prepared hummus
  • ¼ cup sour cream
  • 1 teaspoon minced garlic


  1. Preheat the oven to 180ºC. Line a roasting dish or deep baking tray with foil.
  2. Chop the tomatoes finely and mix with the onion, currants, parsley, dill, garlic, salt and half the oil. Season well with pepper.
  3. Heat a dash of oil in a frying-pan and quickly brown the eggplants on all sides. Remove from the pan and, when cool enough to handle, make a deep slit down the centre of the eggplants, but not all the way through.
  4. Fill the eggplants with equal amounts of stuffing. Place the stuffed eggplants close together on the prepared tray. Pour over the remaining oil and drizzle over the honey or brown sugar.
  5. Bake for 1-1½ hours, basting the eggplants occasionally until they are tender and well cooked.
  6. Cool and refrigerate but serve at room temperature with half a lemon to accompany, squeezing the juice over just before eating. Accompany with the garlic-spiked hummus sauce.
  7. Garlic-spiked hummus sauce
  8. Stir all the ingredients together.

Cooks Tips

Make the eggplants a day in advance. Wrap and refrigerate overnight but serve at room temperature.

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