Turkish · vegetarian

Aubergine & hummus grills

Name: Aubergine & hummus grills
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 Aubergine; 2 tablespoons Vegetable Oil; 3 sliced thinly Bread; 300g Hummus; 100g Walnuts; 40g Parsley; 200g Cherry Tomatoes; Juice of 1/2 Lemon; Splash Extra Virgin Olive Oil

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Aubergine2
Vegetable Oil2 tbsp
Bread3
Hummus300 g
Walnuts100 g
Parsley40 g
Cherry Tomatoes200 g
Lemonjuice½
Extra Virgin Olive Oil

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.