Aubergine & hummus grills
A Turkish dinner. Ready in about 41 minutes. Difficulty: medium.
- 21 minPrep (about)
- 20 minCook (about)
- 41 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 2 eggplants Shopping tip: Eggplant (UK: aubergine).
- 3 bread
- 11 oz hummus
- 3 ½ oz walnuts
- 1 ⅓ oz parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- 7 oz cherry tomatoes
- Juice of ½ lemon
Sauces & oils
- 2 tbsp vegetable oil
- Splash extra virgin olive oil
How to make it
Steps in our own plain words.
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Lay your aubergine out in one layer on a big sheet pan.
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Brush sparingly with vegetable oil.
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Season.
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Grill for brushing, turning twice and 15 mins with oil till the slices are softened and cooked through.
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While that cooks, whizz the bread into crumbs.
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Add 2 tsp oil plus whizz briefly again, to coat.
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Spread 2 tsps of hummus over the top of each slice of aubergine.
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Tip the breadcrumbs onto a large plate.
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Press the hummus side of the aubergines in the crumbs to coat.
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Grill again, crumb-side up, for around 3 mins until golden.
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Toss the cherry tomatoes, parsley and walnuts in a bowl and season.
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Add the lemon juice and olive oil.
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Toss again.
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Serve the grills with some pitta bread, a dollop more hummus and the salad.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.