Aubergine & houmous grills

Aubergine & houmous grills

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(5 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Try something new with aubergines and make them the main part of your meal with this veggie dish

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal437
  • fat33g
  • saturates4g
  • carbs23g
  • sugars6g
  • fibre6g
  • protein13g
  • salt1.92g
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Ingredients

  • 2 aubergine, thickly sliced lengthways

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp vegetable oil, plus extra for brushing
  • 3 slices brown or white bread, crusts removed
  • 300g tub houmous
  • 100g walnut, toasted

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • half an 80g pack flat-leaf parsley, leaves roughly chopped
  • 200g pack cherry tomato, quartered
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • splash extra-virgin olive oil

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.

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Comments (8)

KochinVeronica's picture
5

Awesome!

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
4

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
4

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
5

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

clacey's picture
4

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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