- 2 aubergines, thickly sliced lengthways
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
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- 100g walnut, toasted
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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- splash extra-virgin olive oil
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.
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.
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.