Aubergine & hummus grills
Smoky grilled aubergine with creamy hummus — a Turkish vegetarian recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Turkish
Ingredients
- 2 pcs aubergines
- 2 tbsp vegetable oil
- 3 pcs thinly bread
- 300 g hummus
- 100 g walnuts
- 40 g parsley
- 200 g cherry tomatoes
- 1 pcs juice of 1/2 lemon
- 1 pcs splash extra virgin olive oil
Instructions
- Arrange the aubergine slices in a single layer on a large baking sheet, lightly brush with vegetable oil and season well.
- Grill the aubergine for 15 minutes, turning twice and brushing with oil each time, until the slices are softened and cooked through.
- Meanwhile, blitz the bread into crumbs, add 2 teaspoons of oil and pulse briefly again so the crumbs are coated.
- Spread about a couple of teaspoons of hummus over the top of each aubergine slice.
- Tip the breadcrumbs onto a large plate and press the hummus-coated side of each aubergine into the crumbs to cover.
- Return the aubergines to the grill, crumb-side up, for roughly 3 minutes until the crumbs turn golden.
- In a bowl toss the walnuts, parsley and cherry tomatoes, season, then add the lemon juice and olive oil and toss once more.
- Serve the grilled aubergines with the salad, an additional dollop of hummus and some pitta bread.