Pan-fried eggplant with hummus and feta

Name: Pan-fried eggplant with hummus and feta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Perline eggplant 0.7 lb; Feta cheese 7 oz; Extra virgin olive oil to taste; Precooked chickpeas (drained weight) 3 cups; Water 4 tbsp; Tahini 3.3 tbsp; Lemon juice 2 tbsp; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Mint 20 leaves; Parsley 10 sprigs; Extra virgin olive oil 3.7 tbsp; White wine vinegar 1 tbsp; Fine salt to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Pan-fried eggplant with hummus and feta is a low-effort dinner that consistently punches above its weight. The eggplant cooks in a pan until soft and golden, then settles onto a bed of chickpea hummus—creamy enough to anchor the whole plate—while crumbled feta adds a sharp, salty edge that keeps every bite from tipping too rich.

It works equally well as a one-dish weeknight meal or set out with pita triangles or toasted bread when friends are around. The detail that pulls it together is a fresh herb oil—fresh mint and parsley, made at the moment of serving—that lifts the whole plate from simple assembly into something that genuinely surprises. It's not background flavor. Make it right before you plate, and the difference is immediate.

INGREDIENTS

Perline eggplant 0.7 lb (300 g)

Feta cheese 7 oz (200 g)

Extra virgin olive oil to taste

For the hummus: Precooked chickpeas 3 cups (500 g) - (drained weight); Water 4 tbsp (60 g); Tahini 3.3 tbsp (50 g); Lemon juice 2 tbsp (30 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste

For the aromatic oil: Mint 20 leaves; Parsley 10 sprigs; Extra virgin olive oil 3.7 tbsp (50 g); White wine vinegar 1 tbsp (15 g); Fine salt to taste

Preparation

How to prepare Pan-fried eggplant with hummus and feta

To prepare the pan-fried eggplants with hummus and feta, start with the hummus: pour the cooked and drained chickpeas into a jug 1, then add the lemon juice 2 and the tahini 3.

Also add the oil 4, the water 5, salt and pepper. Blend with an immersion blender until you obtain a smooth, homogeneous cream 6. Set aside.

Move on to the eggplants: trim the ends and cut them in half 7, then cut each half lengthwise 8. Make diagonal cuts in the flesh 9 to help cooking.

Brush the eggplants with oil and rub them well to coat evenly 10, then place them in a hot nonstick skillet 11. Sear the eggplants over medium-high heat on both sides for about 10 minutes or until golden 12.

Meanwhile, prepare the aromatic oil: gather the mint and parsley leaves on a cutting board 13 and chop them finely 14. Transfer the chopped herbs to a bowl and add a garlic clove cut in half 15.

Add the oil 16, the salt 17 and the vinegar 18.

Mix well to combine everything 19. You're ready to plate: spread the hummus on the base of the plate 20, then arrange the eggplants on top 21.

Drizzle with the aromatic oil 22 and finally crumble the feta with your hands 23. Your pan-fried eggplants with hummus and feta are ready to be served 34!