Hummus-stuffed eggplant with tomatoes and olives

Ingredients

4 servings

• 2 aubergines
• 4 fillets of olive oil
• salt
• 3 tomatoes
• 150 g green olives, plain or Provençal style
• 200 g chickpeas
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon tahini
• 1/2 lemon
• salt

Steps

1. 1

   Remove the stems from the eggplants and rinse them. Cut them in half lengthwise.

2. 2

   Score the flesh of the eggplants, drizzle each half with olive oil, and sprinkle with a few pinches of salt.

3. 3

   Bake for 30 minutes at 180°C (350°F).

4. 4

   Meanwhile, blend the chickpeas with the olive oil, lemon juice, and sesame paste. Season with cumin and salt.

5. 5

   Rinse the tomatoes and cut them into cubes. Pit the olives if necessary and cut them into thirds. Mix the olives and tomatoes together.

6. 6

   Remove the eggplants from the oven. Using a tablespoon, scrape out about 1 cm of the flesh. Mix the eggplant flesh with the hummus and fill the eggplants with this mixture.

7. 7

   Top with tomatoes and olives. Put back in the oven for 10 minutes.