Eggplant hummus on soft pita bread with tomato and cucumber
Roussane, an exotic, delicate, rich, and refined wine pairs beautifully with Greek Cuisine. The earthiness, and citrus flavors combined with the waxy texture of our Eggplant Hummus provides the perfect union.
1 small eggplant
1 can chickpeas (garbanzo beans) drained and rinsed
Juice of 2-3 lemons
1 teaspoon kosher salt
1 clove garlic, minced
2 Tablespoons mascarpone (Italian cream cheese) or regular cream cheese
¼ cup minced fresh parsley
Thinly sliced cherry tomatoes (for garnish)
Thinly sliced cucumbers (for garnish)
Fresh Naan or Pita bread
Grill eggplant over medium heat until fork tender or bake in a roasting pan in a preheated oven, 400 degrees for 20-25 minutes. Halve the eggplant and scoop the flesh into a food processor along with the chickpeas, lemon juice, salt, pepper, garlic, mascarpone and olive oil and process until pureed and creamy. Spoon into a serving bowl, sprinkle with the parsley and serve with warm pita bread.
GARNISH WITH TOMATO AND CUCUMBER AND ENJOY WITH A GLASS OF “SCHMIDT FAMILY VINEYARD’S ROUSSANE”.