Adding baked eggplant to hommous increases the antioxidant content and decreases the kilojoule content of this Middle Eastern staple… which means you can eat more :).

Ingredients:

1 medium eggplant
1 cup cooked chick peas
2 tablespoons tahini
1-3 cloves garlic, to taste
1 tsp cumin
1 tsp smoked paprika
Juice of 1-2 lemons – to taste
2-4 tbsp aquafaba (cooking liquid from chick peas, or liquid from a can of no-salt chick peas)

Method:

Preheat oven to 180°C. Prick eggplant all over with a fork. Place on a baking sheet and bake until soft – 30-40 minutes. Remove from oven and allow to cool.

When eggplant is cool, cut in half and scoop out flesh. Place in food processor with all other ingredients and blend until very smooth, adding enough aquafaba to reach desired consistency.