Name: Aubergine & Hummus Grills with Walnut-Tomato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 tender, smoky aubergine slices with creamy hummus and crunchy breadcrumbs for a satisfying texture. Paired with a fresh walnut and tomato salad, it’s a delicious vegetarian dish perfect for a light lunch or dinner.

The image shows a white plate with a thin yellow rim on a white marbled surface. On the plate, there are two slices of eggplant topped with a golden brown crumb layer, placed side by side at the front. Behind the eggplant, there is a small portion of white sauce with black pepper specks. Next to the sauce is a colorful tomato and walnut salad with green herbs, adding a mix of red, brown, and green colors. On the left side of the plate, there are two folded pieces of pale beige flatbread leaning against each other. The photo is 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 hummus
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 them sparingly with vegetable oil and season generously with salt and pepper. Grill for 15 minutes, turning twice and brushing with oil each time, until the aubergine is softened and cooked through.
Step 2: While the aubergine grills, blitz the bread slices into fine crumbs using a food processor. Add 2 teaspoons of vegetable oil and pulse briefly again to coat the crumbs evenly.
Step 3: Spread about 2 teaspoons of hummus onto each grilled aubergine slice. Dip the hummus-covered side into the bread crumbs, pressing gently to coat thoroughly.
Step 4: Return the aubergine slices to the grill, crumb-side up, and cook for about 3 minutes until the breadcrumbs turn golden and crisp.
Step 5: In a bowl, toss the toasted walnuts, parsley, and cherry tomatoes. Season with salt and pepper, then add the lemon juice and a splash of extra-virgin olive oil. Toss again to combine.
Step 6: Serve the aubergine grills with the walnut and tomato salad, a dollop of extra hummus, and warm pitta bread on the side.

Tips & Variations

If you prefer a spicy twist, add a pinch of smoked paprika or chili flakes to the hummus before spreading.
For a crunchier topping, mix the breadcrumbs with some grated Parmesan or vegan cheese.
Try using wholemeal or sourdough bread for the crumbs to add extra flavor.
To make this dish gluten-free, substitute bread crumbs with crushed nuts or gluten-free breadcrumbs.

Storage

Store any leftover grilled aubergine and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the aubergine slices gently under a grill or in an oven to keep the crumbs crisp. The fresh salad is best served chilled and fresh.

How to Serve

The dish shows a white plate with a thin yellow rim placed on an orange textured cloth over a white marbled surface. On the plate, there are two large slices of eggplant covered with a golden brown crumb topping, placed side by side in the center. To the top left side of the plate, there are three folded pieces of white pita bread stacked together. To the right of the eggplants, a scoop of creamy white sauce with specks of black pepper is placed near a mixed salad of chopped cherry tomatoes, walnuts, and green herbs. The colors of the salad range from red, brown to green, adding vibrancy to the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can grill the aubergine and prepare the salad in advance, but it’s best to add the crumb coating and final grill just before serving to keep the texture crispy.

What can I serve with aubergine and hummus grills?

This dish pairs well with warm pitta bread or flatbreads, a simple green salad, or roasted vegetables for a more substantial meal.