Lay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and…
45′
Total
4
Servings
medium
Effort
vegetarian
Ingredients · 9
Aubergine
2
Produce
Parsley
40g
Produce
Cherry Tomatoes
200g
Produce
Lemon
Juice of 1/2
Produce
Bread
3 sliced thinly
Bakery
Vegetable Oil
2 tablespoons
Condiments & Sauces
Extra Virgin Olive Oil
Splash
Condiments & Sauces
Walnuts
100g
Snacks
Hummus
300g
Other
Method
1
Lay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat.
2
Spread a couple of tsps of hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden.
3
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, a dollop more hummus and some pitta bread.