Silky Roasted Eggplant Recipe With Beet Hummus Is Too Pretty to Eat (But You Will) Vegetarian Vegetables Lunch Dinner Appetizers Vegan

Resist the urge to print out the photo of this eggplant recipe with beet hummus, pop it into a frame and put it on the wall. Well, if you really want to, go ahead. Yes, this colorful vegetarian and vegan recipe is that pretty. But it's also that nutritious and delicious. 

If you can't find pomegranate seeds, you could use pumpkin seeds, sunflower seeds or even dried cranberries or dried cherries. Serve this tasty eggplant recipe for lunch or as a light dinner or appetizer.

Cuisine: American
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

Eggplant

• 2 medium eggplants, sliced in half lengthwise
• olive oil

Beet Hummus

• 1 beet, peeled and chopped
• 4 cloves garlic
• 1/3 cup tahini
• 1/3 cup olive oil
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon ground cumin
• 1 lemon, juiced

For Serving

• pomegranate seeds (optional)
• sesame seeds
• arugula 

Here's how to make it: 

1. Brush the eggplant with some olive oil. Season with salt and pepper. Put them, cut side down, onto a parchment paper-lined baking sheet. Bake in a preheated 400-degree F oven for about 40 minutes or until they are tender. 
2. To make the beet hummus, put all the ingredients into a blender. Blend until smooth. Taste and season with salt and pepper, to taste. Add more olive oil, if needed, to reach desired consistency. 
3. To serve, put the eggplants onto serving plates. Spoon the beet hummus over the top. Sprinkle with the pomegranate seeds and sesame seeds. Add arugula. 

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