Sprinkle the eggplant with some salt. Let it sit for 10 minutes and then dab dry with a paper towel.
Heat three tablespoons oil in a pot. Add the onion and sauté until transparent. Then add the eggplant and sauté until golden brown. Remove from pot.
Add another two tablespoons oil to the same pot and brown the meat till browned and crumbly. Then add the onion and eggplant mixture back into the pot along with the spices and mix until all combined.
To prepare the mock chummus, boil the potatoes together with the parsnip until fork-tender. Drain the water, then put the potatoes and parsnip into the food processer along with the mayonnaise and salt and process until smooth.
Plate just as you would regular chummus: Place a mound of potatoes on a plate, making a well in the center. Put some of the meat mixture in the center well and garnish with a sprinkle of paprika.
Directions
Credits
Notes:
The meat mixture can be made in advance, then frozen and rewarmed.
However, the potato mixture can’t be frozen. When rewarming the potato
mixture, don’t put it in the oven, as it will turn into a kugel. Just put it into a pot with a little more mayonnaise and keep stirring until it gets warm, or place it in aluminum foil on top of a pan on your hot plate or blech.
Description:
Styling and photography by Chay Berger.
Food prep by Leah Hamoui.
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