Aubergine & hummus grills

Name: Aubergine & hummus grills
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
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

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Serves 4 585 kcal per serving Prep 15 min Cook 30 min

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

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.
Meanwhile, blitz the bread into crumbs in a food processor. Add about 2 teaspoons of oil and pulse briefly to coat the crumbs.
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.
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.

Tips

Cut aubergine into thick rounds so they hold their shape on the grill without falling apart.
Brush both sides with oil generously as aubergines act like sponges and need it for a creamy interior.
Use a high-quality, thick hummus so it stays put on top of the grilled slices.

Variations

Baba Ganoush Topper: Use smoky aubergine dip instead of hummus for an aubergine-on-aubergine feast.
Spicy: Add a layer of harissa paste between the aubergine and the hummus for a heat boost.

Storage

Grilled aubergine is best fresh. If storing, keep the grilled slices and hummus separately in the fridge for up to 2 days.

Serving Suggestions

Top with pomegranate seeds, fresh mint, and a drizzle of tahini for a beautiful mezze dish.
Serve as a vegetarian burger alternative inside a toasted brioche bun.