Name: Aubergine and Hummus Grills with Walnut-Parsley Cherry Tomato Salad Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Mediterranean
Ingredients: 2 aubergines, thickly sliced lengthways; 2 tbsp vegetable oil, plus extra for brushing; 3 slices brown or white bread, crusts removed; 300g tub houmous; 100g walnuts, toasted; Half an 80g pack flat-leaf parsley, leaves roughly chopped; 200g pack cherry tomatoes, quartered; Juice of ½ lemon; Splash extra-virgin olive oil

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Introduction

This Aubergine & Hummus Grill recipe combines smoky, tender aubergine slices with creamy hummus and crunchy walnut topping. It’s a vibrant, easy-to-make dish perfect for a light lunch or flavorful appetizer.

The image shows a white plate with a thin yellow line on the rim, placed on an orange cloth over a white marbled surface. On the plate, there are two slices of eggplant, each covered with a golden brown crispy topping. Behind the eggplant, slightly to the left, are two folded white pita breads with light browning spots. To the right of the pita, there is a small dollop of creamy white sauce speckled with black pepper. Next to the sauce, a colorful salad sits with red cherry tomato halves, green herbs, and crumbled walnuts or similar nuts mixed in. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 aubergines, thickly sliced lengthways
2 tbsp vegetable oil, plus extra for brushing
3 slices brown or white bread, crusts removed
300g tub houmous
100g walnuts, toasted
Half an 80g pack flat-leaf parsley, leaves roughly chopped
200g pack cherry tomatoes, quartered
Juice of ½ lemon
Splash extra-virgin olive oil

Instructions

Step 1: 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 oil each time, until the aubergine is softened and cooked through.
Step 2: Meanwhile, break the bread into chunks and whizz in a food processor until you have crumbs. Add 2 teaspoons of vegetable oil and pulse briefly to coat the crumbs.
Step 3: Spread a couple of teaspoons of hummus onto each aubergine slice. Press the hummus side into the breadcrumb mixture to coat evenly.
Step 4: Place the aubergine slices crumb-side up on the grill and cook for about 3 minutes until the breadcrumbs turn golden.
Step 5: Toss the toasted walnuts, chopped parsley, and quartered cherry tomatoes in a bowl. Season, then add the lemon juice and a splash of extra-virgin olive oil. Toss again to combine.
Step 6: Serve the aubergine grills topped with the walnut salad, extra dollops of hummus, and some warm pitta bread on the side.

Tips & Variations

For extra flavor, sprinkle smoked paprika or ground cumin into the breadcrumb mix before coating the aubergine.
Replace walnuts with toasted pine nuts or almonds for a different crunch.
Use gluten-free bread crumbs to make this recipe gluten-free.
If you prefer, roast the aubergine slices in the oven at 200°C (400°F) instead of grilling.

Storage

Store any leftover aubergine grills in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or under the grill to keep the crumbs crisp. The walnut salad is best served fresh but will keep for a day in the fridge.

How to Serve

The image shows a white plate with a thin gold rim, placed on a folded orange cloth on a white marbled surface. On the plate, there are two long slices of eggplant with a golden, crispy topping that looks crumbly and textured. To the left, there are two folded pieces of pita bread, light beige with soft, slightly uneven brown spots. Behind the eggplant slices, there is a creamy white sauce with small black specks, likely seasoning. To the right of the sauce, there is a fresh salad made of halved cherry tomatoes, small green herbs, and bits of light brown nuts or seeds, creating a colorful mix of red, green, and brown shades. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as long as your store-bought hummus contains no dairy or honey. Always check the ingredients to be sure.

Can I prepare this dish in advance?

You can grill the aubergine slices and prepare the walnut salad ahead of time, but it’s best to assemble and add the breadcrumbs just before serving to keep them crunchy.