Crispy Aubergine and Hummus Grills
Tender grilled aubergine layered with creamy hummus and toasted crumbs, topped with walnut herb salad.
Ingredients
2 aubergines, sliced2 pcs
2 tbsp vegetable oil1L
3 thin slices white bread800g
300g hummus300g
100g walnut pieces150g
40g fresh parsley, chopped50g
200g cherry tomatoes, halved250g
Juice of 1/2 lemon1
Splash of extra virgin olive oil500ml
Method
- 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.
- 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.
- 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.
Cost to cook
2
serves 2 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £6.20 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.40 est. · serves 2