This eggplant and beetroot hummus dish is the perfect combination of sweet and spicy, with the tangy flavor of feta cheese and the refreshing taste of mint. The BiGG Chilli Tomato Seasoning adds an extra kick of flavor, making it a great snack or side dish.
2 medium eggplants
1 large beetroot
200g feta cheese
BiGG Chilli Tomato Seasoning
Mint, for garnish
Grate the beetroot and season with salt and pepper. Cook in water for approximately 25 minutes until tender.
Drain the cooking liquid and blend the beetroot into a fine puree. Combine with the hummus and set aside.
Cut the eggplant lengthwise into quarters, salt for 10 minutes, then pat dry.
Lightly oil the eggplant and chargrill until nice grill marks are formed on each side.
To plate, create a circle of beetroot hummus on a plate and place the grilled eggplants on top.
Garnish with crumbled feta cheese, picked mint leaves, and a big handful of BiGG Chilli Tomato Seasoning.
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