Aubergine & hummus grills

Method6 steps · about 28 min

1. 1

   Step 1: Reserve 2 tsp from the measured 2 tbsp vegetable-oil supply for the breadcrumbs. Arrange the thick lengthwise aubergine (2) slices in a single layer on a large baking sheet. Brush them sparingly with some of the remaining vegetable oil and season generously with salt and black pepper.

   Uses 2 aubergines, thickly sliced lengthways · Unspecified initial brushing portion after reserving 2 tsp for crumbs · Salt for aubergine seasoning; portion unspecified · Black pepper for aubergine seasoning; portion unspecified

2. 2

   Step 2: Grill the seasoned aubergine slices for about 15 minutes until softened and cooked through, turning them twice and brushing with more of the unused oil as needed. Use separate extra brushing oil only if necessary. Stay by the grill and watch browning. Meanwhile, process the 3 crustless bread slices into crumbs.

   Uses All prepared aubergine slices · Only an unused brushing portion of the measured oil, if needed; amount unspecified · Separate extra brushing oil as needed; amount unspecified · 3 crustless brown or white bread slices for crumbs

3. 3

   Step 3: Add the reserved 2 tsp vegetable oil to the prepared breadcrumbs and process briefly again, just to coat the crumbs.

   Uses All freshly processed bread crumbs · Reserved exact 2 tsp vegetable oil for breadcrumbs

4. 4

   Step 4: Spread about 2 tsp hummus over one side of each cooked aubergine slice, using the single 300 g tub. Keep any remaining hummus aside for serving. Put the oil-coated crumbs on a large plate and press the hummus-coated side of each aubergine slice into them to coat; some crumbs may remain on the plate.

   Uses All softened cooked aubergine slices · Hummus coating from the single 300 g supply, about 2 tsp per slice; total portion unspecified · Oil-coated crumbs used as needed for coating; actual retained portion unspecified

5. 5

   Step 5: Arrange the coated slices crumb-side up and grill for about 3 minutes, watching closely, until the crumb topping is golden.

   Uses All coated aubergine slices

6. 6

   Step 6: Toss the 100 g toasted walnuts, 40 g chopped parsley leaves and 200 g quartered cherry tomatoes together. Season with salt and black pepper, add the juice of ½ lemon and a splash of extra virgin olive oil, then toss again. Serve the golden aubergine slices with this salad, a dollop of any reserved hummus and pitta bread.

   Uses 100 g already toasted walnuts · 40 g chopped flat-leaf parsley leaves · 200 g quartered cherry tomatoes · Salt for salad seasoning; portion unspecified · Black pepper for salad seasoning; portion unspecified · Juice of ½ lemon · A splash of extra virgin olive oil for salad; amount unspecified · All finished aubergine grills