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Aubergine & Hummus Grills

Silky grilled aubergine slices cloaked in creamy hummus and topped with a golden, crispy breadcrumb crust—each bite combines earthy sweetness with satisfying crunch. Served alongside a bright salad of toasted walnuts, fresh parsley, and juicy cherry tomatoes dressed in lemon and olive oil, this is comfort food that tastes entirely modern.

⏱️35 min

🍽️4 portioner

🥕 Vegetariskt

3.0

🇹🇷 Turkisk 🇱🇧 Libanesisk 🍲 Middag 🥕 Vegetariskt

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Lay the aubergine slices in one layer on a large baking sheet. Brush sparingly with vegetable oil and season generously. Grill for 15 minutes, turning twice and brushing with oil until the slices are softened and cooked through.
2
Meanwhile, whizz the bread into crumbs. Add 2 teaspoons oil and whizz briefly again to coat.
3
Spread 2 teaspoons of hummus on top of each aubergine slice. Tip the breadcrumbs onto a large plate and press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 minutes until golden.
4
Toss the walnuts, parsley and cherry tomatoes in a bowl and season. Add the lemon juice and olive oil, then toss again. Serve the grills with the salad, an additional dollop of hummus and pitta bread.
5
step 3
6
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.