Nuts play starring role in grilled eggplant and ‘hummus’ dish

This spin on “hummus” deserves its quotation marks because it doesn’t contain chickpeas. Instead, it is a spreadable blend of pistachios and edamame seasoned with Middle Eastern flavors, including lemon, parsley, garlic, cumin and coriander.

The nuts play a starring role, imbuing the dip with a definite pistachio flavor, while the edamame provides a creamy base and the fresh, green color we have come to expect from the nut, which, when pureed on its own, is actually more brownish. You can serve this “hummus” just like you would any other: as a dip for vegetables, in a pita sandwich and spread on avocado toast, for example.

In the accompanying recipe, it turns grilled eggplant into a sumptuous, protein-rich dish that can be offered as part of a larger spread or that can stand by itself as a main course. The thin Asian eggplants, which are seasoned with smoked paprika to enhance their savory umami flavor, become creamy on the inside and flavorfully charred outside after several minutes on the grill.

Served in large pieces on top of a smear of the pistachio-edamame spread, they have a satisfying, steaklike quality. Fresh tomatoes add a burst of juiciness and color to the plate, along with a drizzle of oil and the crunch of pistachios and parsley.

The eggplant can be served warm or at room temperature, so you can make it ahead for an easy-breezy summer meal.

Grilled eggplant on pistachio ‘hummus’

This spin on hummus is made with pistachios and edamame instead of chickpeas, and the switch gives it a nutty flavor and fresh green color. Serve it as a spread or dip, like you would any other hummus. Here, it is the base of a savory plate, topped with smoked-paprika-seasoned grilled eggplant and fresh tomatoes. It can be offered as part of a larger spread or as a main course.

For the hummus

1 cup shelled, unsalted pistachios, lightly toasted (see note)

1 cup frozen/defrosted shelled edamame

2 tablespoons fresh lemon juice

2 tablespoons fresh flat-leaf parsley leaves

1 clove garlic, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt

¾ cup water

2 tablespoons extra-virgin olive oil

For the eggplant

3 Japanese or Chinese eggplants (about 1 pound)

3 tablespoons extra-virgin olive oil

¼ teaspoon Spanish smoked paprika (pimenton)

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

1 pint grape or cherry tomatoes, each cut into quarters

¼ cup shelled unsalted pistachios, lightly toasted and coarsely chopped (see note)

2 tablespoons fresh flat-leaf parsley leaves

For the hummus: Combine the pistachios, edamame, lemon juice, parsley, garlic, cumin, coriander, salt and water in a food processor; pulse until finely chopped, stopping to scrape down the sides of the work bowl, as needed. With the motor running, drizzle in the oil.

The yield is about 2 cups. The hummus can be made ahead and refrigerated for up to 3 days.

For the eggplant: Preheat a grill pan over medium-high heat. Trim the ends of the eggplants, then cut each eggplant in half lengthwise. Use 1 tablespoon of the oil to brush both sides, then season the cut sides with the paprika, salt and pepper.

Cook until softened and grill marks have formed, 3 to 4 minutes per side. Allow to cool slightly, or to room temperature, then cut each piece of eggplant in half crosswise.

The eggplant can be cooked on a grill as well.

To serve, spoon about ⅓ cup of the pistachio hummus onto each plate. Top each portion with two pieces of eggplant and some tomato. Drizzle with 1 teaspoon of the remaining oil, then sprinkle with chopped pistachios and parsley leaves.

Note: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Let cool completely before using. Makes 6 servings.

Nutrition per serving: 300 calories, 9 grams protein, 16 grams carbohydrates, 24 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 300 milligrams sodium, 7 grams dietary fiber, 7 grams sugar.