1 courgette + 1 eggplant + 5-6 onions (cut in rounds, 5 mm thickness)
6-7 fresh thyme
5-6 garlic cloves, thinly cut
3 - 4 tbsp olive oil + 2 tbsp water
Beetroot hummus: 1 big beetroot (baked) + 2 garlic cloves + 3-4 tbsp tahina (sesame paste) + 1 or 2 lime (juice) + olive oil
Preheat the oven to 160 degrees Celsius. Place the eggplant, courgette and onion rounds in an oven tray, creating a beautiful pattern. From place to place, put the garlic between the vegetable rounds.
Sprinkle with thyme leaves, fleur de sel, freshly ground pepper. Pour olive oil, trying to cover as much of the vegetables, as possible. Better yet, you can brush the olive oil over the vegetables. Pour two tablespoons of water in the tray. Bake for aprox 1 hour.
To preapare the beetroot, wash it, pat dry on absorbant paper and boil it for 1 hour in water, or bake it for about 1 hour, wrapped in aluminum foil, in the oven - 200 degrees Celsius. Let it cool a bit, peel it, cut it in little cubes. Mix the beetroot, tahina, garlic, lime juice and olive oil in a blender (until you get the desired consistency). Season with salt and fresh pepper.
Put the hummus in the plates, then parts of the tian over it. Delicious...
