Aubergine Hummus Focaccia
“Italian summers call for a focaccia with fresh veggies eaten under an umbrella at the beach. This one is perfect for that job”
— Mattia’s Table


Serves 2


Step 1

In a bowl, add chickpeas, lentils, garlic, a splash of water, tahini, lemon juice and salt. Blend together with an immersion blender until smooth and top with olive oil.

Step 2

Slice the aubergine in 1cm thick slices length wise and salt them. After 10 minutes they will have let go of some moisture, you can now drop them in a pan with olive oil and cook for 3 minutes on each side on medium heat.

Step 3

On the side, slice the tomatoes and the cheese. Once the aubergine is done assemble the focaccia with the ingredients and add tabasco if you like. Buon appetito!
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