Aubergine & houmous grills

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1. Lay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat.
2. Spread a couple of tsps of houmous on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the houmous side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden.
3. Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again. Serve the grills with the salad, a dollop more houmous and some pitta bread.

Per serving

437 kcalories, protein 13g, carbohydrate 23g, fat 33 g, saturated fat 4g, fibre 6g, salt 1.92 g

Latest comments and suggestions

• Jewels

  15 January 2008

  Jewels commented on this recipe

  This was quite a bland dish -but spiced up with a little harisa paste or humus with lemon and coriander and a little more fresh coriander it was a really nice snack or alternative to potatoes.

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• Christine

  26 January 2008

  Christine rated and commented on this recipe

  

  This is a really tasty quick recipe, great for veggies who, like me, are trying to reduce dairy. I really enjoyed the salad and use it often with other dishes & as part of a mezze. Great for Vegans too.

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  So easy! I wasn't sure about warm houmous but it's delicious and the salad matches the grills very well.

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• Patricia

  01 October 2008

  Patricia commented on this recipe

  Great recipe! Quick, easy and very satisfying!

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• Belkey

  01 October 2008

  Belkey rated and commented on this recipe

  

  I served these as a veggie main course at a recent dinner party, so ommitted the salad. I prepared them earlier up until the breadcrumb stage and then grilled them before serving. My sister commented that the houmous has been absorbed by the aubergines so I would do a thicker layer next time.

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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 ½ lemon
• splash extra-virgin olive oil

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

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 ½ lemon
• splash extra-virgin olive oil

Per serving

437 kcalories, protein 13g, carbohydrate 23g, fat 33 g, saturated fat 4g, fibre 6g, salt 1.92 g

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