October 10, 2011
Eggplant Fingers with Hummus-Labne Dipping Sauce
3 Italian eggplants, cut into planks
1-2 cup(s) matzo meal
1/2-1 tablespoon hot Mexican chile powder
2 eggs, beaten
freshly ground black pepper
3 tablespoons hummus, at room temperature*
3 tablespoons labne, at room temperature
1/4 teaspoon smoked paprika
Pour the egg into a shallow bowl. Then mix together the matzo meal and the spices in a second shallow bowl. Coat both sides of each eggplant slice in egg, then dip both sides in the matzo meal. Heat about a 1/4 inch of oil in a large skillet.
Fry each plank in the hot oil, about 3 minutes on each side, until golden. If frying in batches, keep the cooked eggplant in the oven at 200 until ready to eat.
Stir together the dip ingredients. Serve the dip at room temperature and the eggplant very hot.
*I actually just used some Mediterranean style hummus by Tribe and not homemade. Just make sure you use really smooth hummus or the sauce is a little less dippable.