Seems like we're trying to cover all hummus-dipping and eggplant-tripping options on this blog, but we swear it's all coincidental. We so happened to fancy a breadcrumb-covered eggplant (or aubergine for our British friends) that would suit our hummus-recipe as if it were a match made in heaven. But if we're perfectly honest with you and ourselves, we'd have to admit our eggplant-love makes us think every meal needs a touch of the purple vegetable. Areweright, ladies and gents?
BAKING TIME: 45 minutes // SERVINGS: makes 8 balls // MEAL: snacks


- 2 whole eggplants
- 3/4 cups buckwheat flour
- 1tbsp soy sauce
- salt and pepper
- 1 slice of bread, crumbled
- breadcrumbs*
- 1,5tbsp nutritional yeast
- 1tbsp pine nuts


1. Start by roasting the eggplant, cut in half and sprinkled with salt and pepper, for 25 minutes on 200°C.
2. Scoop out the insides of the eggplant and mash thoroughly in a bowl or blend until chunky. Add the buckwheat flour, soy sauce, bread, nutritional yeast and pine nuts. Mix well.
3. Form little balls of dough and roll them in the breadcrumbs. Place on a baking tray and bake for 10 minutes at 180°C.
4. Dip in hummus or any dip of your liking. Also delicious in a salad with a sliced avocado. 

* Keeping it gluten-free? Use Panko breadcrumbs or certified gluten-free breadcrumbs. Or make your own by toasting a slice of bread and crumbling with your hands or in a blender.

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