Aubergine & Houmous Grills
This recipe creates a delightful dish that brings together grilled aubergines coated with hummus and breadcrumbs, resulting in a crunchy exterior and a soft, flavorful interior. Paired with a refreshing walnut, parsley and cherry tomato salad, this dish is sure to impress your taste buds with its delicious combination of textures and tastes.
— Constant Cookbook
Ingredients
- 2 aubergines , thickly sliced lengthways
- 2 tbsp vegetable oil , plus extra for brushing
- 3 slices brown or white bread , crusts removed
- 300g tub houmous
- 100g walnuts , toasted
- half an 80g pack flat-leaf parsley , leaves roughly chopped
- 200g pack cherry tomatoes , quartered
- juice ½ lemon
- splash extra-virgin olive oil
Instructions
- 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 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 437 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.92 milligram of sodium
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