Grilled aubergine stacks served on a decorative plate

Grilled aubergine stacks

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(1 ratings)

Prep: 10 mins Cook: 10 mins


Makes 20

Planning a Christmas party? You needn’t compromise on healthy eating with these tasty aubergine canapés which you can make with two different toppings

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per hummus and pomegranate canapé

  • kcal24
  • fat2g
  • saturates0.1g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein0.4g
  • salt0g


  • 1 aubergine



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

  • 2 tbsp cold pressed rapeseed oil
  • ½ lemon, juiced



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

For the hummus & pomegranate topping

  • 1 tbsp 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,…

  • 1 tbsp pomegranate seeds

For the tomato & basil topping

  • 5 cherry tomatoes, halved
  • 10 small basil leaves


  1. Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.

  2. Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.

  3. To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.

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