A vegetarian dish from the Turkish kitchen.
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
Method
- 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.
Source
This recipe is adapted from TheMealDB (id 53278), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=P5LD03XptB8.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/aubergine-hummus-grills.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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