Smoky grilled aubergine topped with hummus and a crisp breadcrumb crust, served with a fresh walnut, parsley and cherry tomato salad — a vibrant vegetarian plate.
- 2 Aubergine
- 2 tablespoons Vegetable Oil
- 3 sliced thinly Bread
- 300g Hummus
- 100g Walnuts
- 40g Parsley
- 200g Cherry Tomatoes
- Juice of 1/2 Lemon
- Splash Extra Virgin Olive Oil
Video
Preparation
- Lay the aubergine slices in a single layer on a large baking sheet, brush sparingly with vegetable oil and season generously.
- Grill for 15 minutes, turning twice and brushing with more oil, until softened and cooked through.
- Meanwhile, blitz the bread into crumbs, add 2 tsp oil and pulse briefly to coat.
- Spread a couple of teaspoons of hummus over each aubergine slice.
- Tip the breadcrumbs onto a large plate and press the hummus side of each slice into them to coat.
- Grill again, crumb-side up, for about 3 minutes until golden.
- Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again.
- Serve the grills with the salad, an extra dollop of hummus and some pitta bread.
