Aubergine & Hummus Grills

Ingredients

• 2aubergine, large, sliced into rounds
• 2 tbspvegetable oil, for brushing and breadcrumbs
• 3bread, thin slices, blitzed into crumbs
• 300 ghummus, plus extra to serve
• 100 gwalnuts
• 40 gparsley, fresh, chopped
• 200 gcherry tomatoes, halved
• 1/2lemon, juice of half
• extra virgin olive oil, splash, for the salad

Method

1. 1

   Lay the aubergine slices in one layer on a large baking sheet. Brush sparingly with vegetable oil and season generously. Grill for 15 minutes, turning twice and brushing with oil, until softened and cooked through.

2. 2

   Blitz the bread into crumbs in a food processor. Add 2 tsp of vegetable oil and pulse briefly to coat the crumbs.

3. 3

   Spread a couple of teaspoons of hummus on top of each grilled aubergine slice. Tip the breadcrumbs onto a large plate and press the hummus side of each aubergine into the crumbs to coat.

4. 4

   Place back under the grill, crumb-side up, for about 3 minutes until the crust is golden.

5. 5

   Toss the walnuts, parsley, and cherry tomatoes in a bowl. Season, then add the lemon juice and a splash of extra virgin olive oil and toss again. Serve the aubergine grills with the salad, extra hummus, and pitta bread.