Hummus with roasted eggplant and sundried tomatoes

First roast the eggplant in the oven for 40-60 minutes. You can take advantage and roast a head of garlic for about 30 minutes, and use several roasted garlic in the recipe instead of one raw one.

Mash the eggplant (with or without skin) with the sundried tomatoes and the juice of half a lemon. Then add the chickpeas, tahini, oil, salt to taste and chopped raw garlic or 3-6 roasted garlic. Blend again and it's ready.