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Aubergine & Houmous Grills |
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| Serves 2 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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Ingredients |
1 aubergine, thickly sliced lengthways
1 tsp vegetable oil, plus extra for brushing
3 slices of white or brown bread, crusts removed
150g tub humous
50g chopped walnuts, toasted
20g parsley, chopped
100g cherry tomatoes, quartered
juice of 1/4 lemon
splash of extra olive oil
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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 1 tsp oil and whizz again briefly, to
coat.
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Spread a couple of tbsp of
houmous on top of each slice of aubergine. Tip the
breadcrumbs onto a large plate, then press the houmous
side of the aubergine into the crumbs to coat. Grill
again, crumb-side up, for about 3 mins until golden.
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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 houmous and some pitta bread.
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