Description
A delicious and healthy recipe featuring grilled aubergine slices topped with creamy hummus and crunchy breadcrumbs, paired with a fresh walnut, parsley, and cherry tomato salad. Perfect as a light meal or appetizer that combines smoky, creamy, and tangy flavors.
Ingredients
Scale
Aubergine Grills
- 2 aubergines, thickly sliced lengthways
- 2 tbsp vegetable oil, plus extra for brushing
- 3 slices brown or white bread, crusts removed
- 300g tub houmous
Salad
- 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
- Prepare Aubergine: Lay the aubergine slices in one layer on a large baking sheet. Brush sparingly with vegetable oil and season generously with salt and pepper.
- Grill Aubergine Slices: Place the baking sheet under a preheated grill. Grill the aubergine for 15 minutes, turning twice and brushing with more oil each time, until the slices are softened and cooked through.
- Make Breadcrumb Coating: Meanwhile, break the bread into pieces and place in a food processor. Whizz into crumbs. Add 2 teaspoons of vegetable oil and pulse briefly to coat the crumbs evenly.
- Top Aubergine with Hummus and Crumbs: Spread a couple of teaspoons of houmous on each aubergine slice. Pour the breadcrumb mixture onto a large plate and press the houmous-coated side of each aubergine slice into the crumbs so they adhere evenly.
- Grill Crusted Aubergine: Return the aubergine slices, crumb-side up, to the baking sheet. Grill for about 3 minutes until the breadcrumb crust is golden and crispy.
- Prepare Salad: In a bowl, combine toasted walnuts, chopped parsley, and quartered cherry tomatoes. Season with salt and pepper.
- Add Dressing to Salad: Drizzle the lemon juice and extra-virgin olive oil over the salad mixture and toss gently to combine.
- Serve: Serve the aubergine grills accompanied by the walnut and tomato salad, an extra dollop of houmous, and some pitta bread for a complete meal.
Notes
- For a more intense smoky flavor, you can char the aubergine slices on a barbecue instead of grilling under the oven grill.
- Use fresh, good-quality hummus for the best creamy texture and flavor.
- To make this dish gluten free, substitute the bread for gluten-free bread or use gluten-free breadcrumbs.
- Walnuts can be toasted in a dry pan over medium heat for 5 minutes, shaking frequently to prevent burning.
- This recipe can be made ahead by grilling aubergine slices and preparing the salad separately; assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Keywords: aubergine, eggplant, grilled aubergine, hummus, walnut salad, vegetarian appetizer, Mediterranean recipe
