Aubergine & hummus grills

Ingredients

• 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

Instructions

1. Arrange the aubergine slices in a single layer on a large baking tray. Brush lightly with vegetable oil and season well. Grill for about 15 minutes, turning twice and brushing with more oil if needed, until soft and cooked through.
2. Meanwhile, blitz the bread into crumbs in a food processor. Add about 2 teaspoons of oil and pulse briefly to coat the crumbs.
3. Spread 1–2 teaspoons of hummus over each aubergine slice. Tip the breadcrumbs onto a plate and press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for around 3 minutes until golden.
4. Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and a splash of olive oil. Serve the aubergines with the salad, extra hummus and pitta bread.

instructions_source: editorial-classic