Truffle Eggplant Recipe

Prepare and roast eggplant

Preheat oven to 425°F (220°C). Slice the eggplant in half lengthwise and score the flesh in a diamond pattern without cutting through the skin. Brush the cut sides with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Place cut-side down on a parchment-lined baking sheet and roast 30–35 minutes, until flesh is very tender and slightly caramelized. Remove from oven and let cool about 10 minutes, then scoop the flesh into a colander to drain for 5 minutes to remove excess moisture.

Purée eggplant

Once drained, transfer the roasted eggplant flesh to a bowl and roughly mash with a fork or pulse 2–3 times in a food processor for a chunky texture. Reserve warm.

Make hummus

In a food processor, combine 1 cup drained chickpeas, 2 tbs tahini, 2 tbs lemon juice, 1 minced garlic clove, 2 tbs cold water, and 1/2 tsp salt. Blend until smooth and creamy, stopping to scrape down the sides as needed. If too thick, add water 1 tsp at a time until spreadable but still thick. Adjust seasoning with additional salt or lemon to taste.

Fold eggplant into hummus

Fold the mashed/puréed roasted eggplant into the hummus, leaving some streaks for texture. Taste and adjust seasoning — you may add up to 1/4 tsp extra salt or a squeeze more lemon if desired.

Prepare pepper and feta mix

In a small bowl, combine 1/2 cup chopped roasted red peppers, 1/2 cup crumbled feta, 1 finely sliced garlic clove, 2 tbs chopped parsley, 1 tbs chopped chives, and 1/2 tsp lemon zest. Gently toss to combine.

Add truffle

Thinly shave or finely mince 1/2 tbs fresh black truffle (or roughly the equivalent truffle slices). Fold half of the truffle into the pepper-feta mix and reserve the remainder for finishing. If using truffle oil, stir 1/2 tsp into the reserved truffle pieces to bloom the aroma.

Assemble the plate

Spoon a generous layer (about 1/2 cup) of the truffled eggplant hummus onto a shallow serving plate, using the back of the spoon to create a shallow well in the center. Scatter the roasted red pepper–feta mix over one side of the hummus so both components are visible. Crumble any remaining feta on top.

Finish with truffle and garnish

Scatter the remaining shaved truffle over the hummus and drizzle the reserved 1/2 tsp truffle oil lightly across the top (optional). Sprinkle 1/4 tsp smoked paprika around the edge for color (optional) and garnish with microgreens or extra parsley. Serve with 8 pieces of toasted pita or crostini for spreading.

Serving suggestion

Serve warm or at room temperature as a small plate for 2–3 people. Encourage diners to take a bit of hummus, pepper-feta, and a touch of truffle on each bite of pita.