Aubergine & hummus grills

Aubergine & hummus grills

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(5 ratings)

Prep: 10 mins Cook: 15 mins


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


  • 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 hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • 100g walnuts, 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 tomatoes, quartered
  • juice ½ lemon



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

  • splash extra-virgin olive oil


  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 hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus 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 hummus and some pitta bread.

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Comments, questions and tips

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KochinVeronica's picture
4th Sep, 2015
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's picture
9th Jul, 2011
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!
1st Oct, 2008
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.
1st Oct, 2008
Great recipe! Quick, easy and very satisfying!
11th Apr, 2008
So easy! I wasn't sure about warm houmous but it's delicious and the salad matches the grills very well.
26th Jan, 2008
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.
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.
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