I have to admit: this hummus recipe has been sitting in my drafts folder for several weeks now. I’m so sorry, dear hummus, but you must have gotten lost in the shuffle!

In any case, I bought these beautiful little eggplants at one of my rare trips to the farmers’ market earlier in the summer and I couldn’t wait to get home and incorporate it into a recipe. And since hummus is almost always on my mind, the purple beauties went straight into a food processor with chickpeas after a quick roast in the oven. 

The result? A thick, creamy dip that I’d describe as a cross between baba ghanoush and hummus. I kept the skin on the eggplant for more texture but feel free to peel it before roasting if you prefer a smoother dip. If you’re an eggplant lover, this recipe is for you! Enjoy.

Roasted eggplant hummus

Yield: 2.5 cups

Ingredients:

• 6 (550g) baby eggplants
• 1.5 cups cooked chickpeas
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp tahini
• 2 garlic cloves, peeled
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Directions:

1. Preheat the oven to 400F. Slice the eggplant and place on a lightly oiled baking pan. I kept the skin on but if you prefer a smoother hummus, feel free to peel off the skin before slicing.
2. Lightly spray or brush the slices with oil. Bake for about 25 minutes, flipping over halfway through. Remove from the oven and allow to cool for a few minutes.
3. In a food processor, process the chickpeas, lemon juice, parsley, tahini, garlic, salt and pepper until smooth.
4. Add the eggplant and oil and process until desired consistency is achieved.

Now, don’t be fooled by appearances. This stew may have a somewhat long list of ingredients but it is a whole lotta delicious. Sometimes combining a handful of seasonal elements together in a simple way allows each ingredient to shine without a lot of fuss—that is what I love about one-pot meals. This recipe is easy, uncomplicated and just the kind of food I eat every day.

The textures and flavours of this dish are quite varied and yet work together really well. The eggplant, with its slightly bitter taste and meaty texture, balances the surrounding flavours of the other, more pronounced ingredients like the sweet butternut squash and the vibrant tomatoes. Then you get a decisive smack from the fresh ginger that breaks through the familiar only to end in a sweet suggestion of Moroccan spices.

I should note that I roasted my eggplant and butternut squash beforehand, which brings out the flavours of these hearty vegetables. However, I don’t think it’s completely necessary if you’re pressed for time. You may just need to adjust the cooking time and simmer the stew until the vegetables and lentils are cooked through. I also used canned tomatoes here since “fresh” tomatoes at this time of year are transported in and, in my opinion, taste awful. But feel free to use whatever works for you.

Moroccan vegetable and lentil stew

Yield: 4 to 6 servings

Ingredients:

• 1 eggplant, cubed
• 1 butternut squash, cubed
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2-inch piece ginger, grated
• 2 large carrots, sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground tumeric
• 1/2 tsp ground cinnamon
• 4 cups vegetable stock
• 1 28-oz can chopped tomatoes, drained
• 1 cup dried lentils
• salt and pepper to taste

Directions:

1. Preheat the oven to 375F and oil the bottom of two sheet pans.
2. Spread the eggplant onto one pan and the squash onto another. Bake until soft, about 30 minutes.
3. In a large pot, add a splash of water and cook the onion, garlic, ginger and carrots over medium heat until soft. Add water as needed so the ingredients don't stick to the bottom of the pot.
4. Add the spices and cook for another minute or two, stirring frequently.
5. Add the vegetable stock, tomatoes, lentils as well as the roasted eggplant and squash and bring to a boil, then reduce heat and simmer for 30 to 45 minutes, or until lentils are soft. Add salt and pepper to taste.