Description
Delicious and healthy aubergine grills topped with creamy hummus and crunchy walnut breadcrumbs, served alongside a fresh cherry tomato, parsley, and walnut salad. This grilled vegetable dish is perfect as a light lunch or appetizer with vibrant Mediterranean 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 and grill aubergine: Lay the aubergine slices out in one layer on a large baking sheet. Brush sparingly with vegetable oil and season generously with salt and pepper. Grill under a preheated grill for about 15 minutes, turning the slices twice and brushing with more oil as needed, until softened and cooked through.
- Make breadcrumb coating: Meanwhile, blitz the bread slices in a food processor until they turn into crumbs. Add 2 teaspoons of vegetable oil and pulse briefly again to coat the crumbs evenly.
- Apply hummus and coat with crumbs: Spread a couple of teaspoons of hummus onto the grilled side of each aubergine slice. Tip the prepared breadcrumbs onto a large plate, then press the hummus-coated side of the aubergine slices into the breadcrumbs to coat evenly.
- Grill aubergines again: Place the aubergine slices crumb-side up on the baking sheet and grill for about 3 minutes, or until the crumbs turn golden and crispy.
- Prepare the walnut salad: In a bowl, toss together the toasted walnuts, chopped parsley, and quartered cherry tomatoes. Season with salt and pepper, then add the lemon juice and a splash of extra-virgin olive oil. Toss again to combine well.
- Serve: Serve the aubergine grills hot with the fresh walnut and tomato salad, an extra dollop of hummus on the side, and pitta bread if desired.
Notes
- You can use gluten-free bread to make this dish gluten-free.
- For a stronger flavor, add a pinch of smoked paprika or cumin to the breadcrumb mix.
- The aubergines should be thickly sliced to hold the hummus and crumb topping well.
- To toast walnuts, place them in a dry pan over medium heat for 3-5 minutes, stirring often until fragrant.
- Serve immediately to enjoy the contrast of crispy crumbs and soft aubergine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Keywords: aubergine grills, hummus, walnut salad, grilled vegetables, Mediterranean appetizer, vegetarian recipe
