Fried aubergines with hummus and cane honey – 55000 Recipes. Passion for food


Fried aubergines with hummus and cane honey

The eggplant arrived in Spain with the Arabs. Hummus is a cream of chickpeas and sesame (tahine), typical of the Middle East. This dish perfectly combines the two flavors closely related to Mediterranean cuisine. To learn more about eggplant

Chef: Alberto Chicote

He managed to break new ground and create his own style of cooking, mixing different ingredients, flavors and techniques. He now lives in a nightmare in the kitchen and in his new one Yakitoro Restaurant.


  • 40 drops of sesame oil
  • flour
  • 1 large eggplant
  • 1/2 clove garlic
  • 40 cl refined olive oil
  • 2.5 cl sherry vinegar
  • pinch of cumin, salt
  • 10 cl water
  • frying oil
  • 500 grams of cooked chickpeas
  • 40 g sesame paste (tahini)
  • reed honey


Put the washed and drained chickpeas, garlic, water, sherry vinegar and sesame paste in the blender. Grind everything very finely. Add cumin to taste.

Emulsify with olive oil and sesame oil. Put a dot of salt. Reserve in the refrigerator.

Cut eggplant slices 2 mm thick lengthwise and cut in half. Season and let stand for at least 2 hours.

Drain the aubergines from the juice released by them and pass them through flour.

Fry in olive oil at 170 ° C until very crispy. Drain on absorbent paper


Assemble the plate by placing the hummus on the bottom, the fried slices on top, upright.

Finish by sprinkling with a little cane syrup.


Now is your time.
David from 55000 Recipes