Aubergine & houmous grills

Aubergine & houmous grills

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Try something new with aubergines and make them the main part of your meal with this veggie dish

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
437
protein
13g
carbs
23g
fat
33g
saturates
4g
fibre
6g
sugar
6g
salt
1.92g

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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Method

  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.

Recipe from Good Food magazine, May 2007

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Comments

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claireybell2477's picture

I just made this and it was so tasty. However, I squeezed some lemon into the breadcrumbs and added plenty of grated black pepper. It really complemented the houmous and would of been bland without I felt. I wish I'd of baked the aubergine instead of grilling, as it was a bit tough. Be generous with the houmous too!

yorkshirejen's picture
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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!

eleanormayo's picture
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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.

yankee's picture

Great recipe! Quick, easy and very satisfying!

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

clacey's picture
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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.

miss_media's picture

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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