The tomato confit can be prepared several days ahead. Feel free to make a double or triple batch.
Ingredients
- 1½ pounds small tomatoes, various colors
- 3 Tbsp extra-virgin olive oil
- ½ tsp salt
- 1 Tbsp dried oregano
- 2 tsp dried basil
- ½ tsp garlic powder
- 1 tsp smoked paprika
- 1 (14-ounce) can garbanzo beans, drained and rinsed (keep 2-3 Tbsp of the bean liquid)
- 2 Tbsp fresh lemon juice (about 1 lemon)
- 3 Tbsp tahini
- 2 Tbsp extra-virgin olive oil
- 1 garlic clove, minced
- ½ tsp cumin
- ¼ cup chopped cilantro leaves
- Salt and pepper to taste
- 1 large eggplant
- Salt to sprinkle on eggplant
- 3 Tbsp extra-virgin olive oil
- ½ cup chopped pitted Kalamata olive
Instructions
PREPARE THE TOMATO CONFIT:
Preheat oven to 275 degrees. Line a baking sheet pan with parchment foil. In a mixing bowl, combine all of the confit ingredients. Lay tomatoes evenly on the prepared pan. Roast until tomatoes start to soften and blister, about 50 minutes. Let cool. If not using immediately, store in a glass jar and refrigerate until ready to use. Let rest at room temperature for 15 minutes before using.
PREPARE THE HUMMUS:
Place the beans, bean liquid, tahini, olive oil, garlic and cumin in the bowl of a food processor. Process until smooth. Add the cilantro and pulse briefl y to combine. Season with salt and pepper to taste.
Slice eggplant into ¼-inch slices. Lightly sprinkle top of eggplant with salt. Place eggplant in a colander over a bowl and let rest for 30 minutes to extract excess liquid. Using a damp paper towel to brush off excess salt.
Heat a grill pan on medium high heat. Brush the eggplant slices with the olive oil. Place slices on the hot pan and cook until lightly browned and softened, turning slices midway through the cooking process.
Place eggplant slices on a work area. Spread with hummus, then sprinkle with the chopped olives and top with some of the tomato confit. Gently fold eggplant slices and secure with a toothpick.
