Aubergine & Hummus Grills
Tender grilled aubergine slices topped with creamy hummus and a golden breadcrumb crust, served alongside a fresh walnut, parsley and cherry tomato salad. A simple yet satisfying vegetarian dish that comes together in under 30 minutes.
Ingredients
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Hummusβ 300 g π§ 300 ml π₯ 1ΒΌ cup
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Walnutsβ 100 g π§ 90.9 ml π₯ 6β tbsp
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Extra Virgin Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Breadβ 90 g π§ 128.6 ml π₯ 8β tbsp
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Vegetable Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Aubergineβ 660 g 2 pcs
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Cherry Tomatoesβ 200 g 16β pcs
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Lemonβ 100 g π 1ΒΌ pcs
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Parsleyβ 40 g 1β pcs
Total nutrition
2355 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Slice the aubergines into rounds and lay them out 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 a little more oil each time, until the slices are softened and cooked through. Meanwhile, blitz the bread into fine crumbs in a food processor, add 10 ml of vegetable oil and pulse briefly to coat the crumbs.
- Spread a couple of teaspoons of hummus on top of each aubergine slice. Tip the breadcrumbs onto a large plate, then press the hummus side of each aubergine slice firmly into the crumbs to coat. Return to the grill crumb-side up and grill for a further 3 minutes until the topping is golden and crisp.
- Toss the walnuts, parsley and cherry tomatoes together in a bowl, season well, then add the juice of half a lemon and a splash of extra virgin olive oil and toss again. Serve the grills alongside the salad with an extra dollop of hummus and some pitta bread.
Source:
TheMealDB
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