Turkish·non-vegetarian·easy

Aubergine & hummus grills

Name: Aubergine & hummus grills
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 Aubergine; 2 tablespoons Vegetable Oil; 3 sliced thinly Bread; 300g Hummus; 100g Walnuts; 40g Parsley; 200g Cherry Tomatoes; Juice of 1/2 Lemon; Splash Extra Virgin Olive Oil

Hey folks, today I'm gonna show you how to make my favorite Aubergine & Hummus Grills – a dish that's as easy to make as it is delicious to eat. Alright, so you start by laying out those aubergine slices on a baking sheet – make sure you don't overcrowd them, they need their space like we all do sometimes, right? And here's a little tip from me: don't be shy with the seasoning, it's what gives these grills that extra oomph! Now, while those aubergines are getting all grilled and yummy, you blitz up some bread into crumbs. Fun fact: the first time I made this, I accidentally turned the bread into a paste – let's just say it wasn't my finest moment in the kitchen! Once everything's ready, you assemble your grills with the hummus, walnuts, cherry tomatoes, and a sprinkle of parsley. And here's a little secret trick from Chef Me: drizzle a bit of lemon juice and extra virgin olive oil on top for a burst of flavor you won't forget. So there you have it, a dish that'll transport you straight to the streets of Turkey with its bold flavors and satisfying textures. Enjoy, my friends!

35 min(prep 15 + cook 20)

4 servings

280 kcal

4.5

Ingredients

Aubergine2
Vegetable Oil2 tablespoons
Bread3 sliced thinly
Hummus300g
Walnuts100g
Parsley40g
Cherry Tomatoes200g
LemonJuice of 1/2
Extra Virgin Olive OilSplash

Nutrition

280 kcalper serving

Protein8g13%

Carbs32g50%

Fat14g22%

Fiber7g11%

Sugar3g5%

Directions

1
step 1
2
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 2 tsp oil and whizz briefly again, to coat.
3
step 2
4
Spread a couple of tsps of hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden.
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.

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