2 medium eggplant (about 1 1/2 lb)
1 large red bell pepper, cut into 1/4-inch thick slices
1 seedless cucumber, cut into 1/4-inch thick slices
1/4 cup fresh cilantro, finely chopped
1 lemon, for juice
1 teaspoon ground coriander
1/2 teaspoon salt-free garlic/herb seasoning
2 teaspoons roasted garlic
1/2 cup plain (or garlic) hummus
1 1/2 cups baby carrots
- Preheat oven to 425°F. Pierce each eggplant several times with a fork; place on baking sheet. Bake eggplant 30–35 minutes or until skin is dark and shriveled and the flesh is tender when pierced with a fork. Let stand 5 minutes to cool.
- Slice pepper and cucumber. Chop cilantro and squeeze lemon for juice (2 tablespoons).
2. Peel away eggplant skin; scrape the flesh into a bowl (or food processor bowl). Mash with a potato masher (or process) until smooth; stir in lemon juice, cilantro, coriander, seasoning, garlic, and hummus. Serve with baby carrots, cucumbers, and bell peppers.