Aubergine & houmous grills

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• 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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• YorkshireJen

  09 July 2011

  YorkshireJen rated and commented on this recipe

  

  A favourite as part of a mezze meal; after a bit of experimenting I tend now to chop the walnuts up finely and add to the breadcrumbs to make a super nutty crust, works quite well. Agree with those above, you need a heavy hand with slapping on the houmous!

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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

Preparation 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, sugar 6g, salt 1.92 g

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