Aubergine & houmous grills

Aubergine & houmous grills

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 aubergines, thickly sliced lengthways
    Aubergine

    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
    Houmous in a pot

    Houmous

    hoom-iss, hum-iss

    A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…

  • 100g walnut, toasted
    Walnuts

    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

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
KochinVeronica's picture
KochinVeronica
4th Sep, 2015
5.05
Awesome!
claireybell2477
7th Oct, 2013
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
9th Jul, 2011
4.05
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
1st Oct, 2008
4.05
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
1st Oct, 2008
Great recipe! Quick, easy and very satisfying!
katyrouth
11th Apr, 2008
5.05
So easy! I wasn't sure about warm houmous but it's delicious and the salad matches the grills very well.
clacey
26th Jan, 2008
4.05
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
15th Jan, 2008
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.