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Lior Lev Sercarz
Heat some olive oil in a frying pan add the eggplant and season with salt and some peperoncino. Cook for about 5 to 8 minutes while turning the eggplant pieces to get a nice color on all sides while they get tender. Remove them from the pan onto a plate lined with paper towels.
Spread the hummus on the bottom of a plate and top with the fried eggplant. Add the hard boiled eggs, pickled jalapeños and sprinkle the chopped scallion on top. Finish with a sprinkle of peperoncino. Enjoy.
• add some amba sauce.
• replace the hummus with labne or yogurt and add some thinly sliced radishes.
Food photo and recipe © Lior Lev Sercarz