Layered Hummus and Eggplant Appetizer

from Cooking Jewish: 532 Great Recipes from the Rabinowitz Family 

FOR THE DRESSING
1⁄4 cup balsamic vinegar
1⁄2 cup olive oil
1 teaspoon sugar
1⁄2 to 1 teaspoon kosher (coarse) salt, or to taste
Freshly ground black pepper to taste

2 eggplants (1 pound each) – shiny, purple, and without bruises
1⁄2 to 3⁄4 cup olive oil
Hummus with Roasted Garlic (recipe follows)
1⁄2 bunch cilantro or flat-leaf parsley, chopped (1/4 cup)
1/3 cup pine nuts, toasted
About 8 pita breads, cut into wedges

1. Prepare the dressing: Whisk the vinegar into the olive oil in a small bowl. Add the sugar, salt, and pepper, and mix well. Set aside.

2. Cut the eggplant into 1⁄4-inch-thick slices.

3. Heat 1 to 2 tablespoons of the oil in a large, heavy skillet over medium-high heat. (Use just enough oil to cover the bottom of the pan.) Add the eggplant, in batches, and fry until it is cooked, browned, and slightly crisp, about 5 minutes per side. (The eggplant slices will absorb as much oil as you give them, but then they’ll just get soggy. They will brown using a lesser amount, so add oil judiciously with each batch. Just be sure not to crowd the slices.) Continue cooking the eggplant, adding more oil as needed. Drain on ink-free paper towels. Coarsely chop the drained eggplant, and transfer it to a bowl.

4. Whisk the dressing, pour about 6 tablespoons of it over the eggplant, and stir. (If you like more dressing, go ahead and use it, but I find this is enough. Reserve the remainder for use as a salad dressing.) Add salt to taste. For the best flavor, let the dressed eggplant slices stand, covered, at room temperature for 1 hour or longer.

5. To assemble the dish, spread the hummus evenly on a large, flat decorative platter. Top with the chopped eggplant. spreading it to within about 1 inch of the edge of the hummus. Sprinkle with the cilantro and toasted pine nuts. Serve with torn or cut pita bread for scooping.

Hummus with Roasted Garlic
Makes about 2 cups

1 can (15 ounces) chickpeas, drained
1 teaspoon kosher (coarse) salt, or more to taste
1 head garlic
1 tablespoon plus 1/4 cup vegetable oil
1/2 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice, or more to taste
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin

1. Preheat the oven to 400°F.

2. Slice off the top of the garlic head so that all the cloves are exposed. Place the garlic on a square of aluminum foil, and pour the 1 tablespoon oil over the exposed cloves. Twist the foil tight, and roast for 40 minutes. Open the foil and let the garlic cool for 5 to 10 minutes.

3. Place all the ingredients in a food processor. When it is cool enough to handle, squeeze the roasted garlic out of the cloves and add it to the other ingredients. Process until smooth. Taste and add either 1 tablespoon more lemon juice or water.