Aubergine & hummus grills

step 1 Lay the aubergine out in one layer on a large baking sheet

Prep: 21 min
Cook: 20 min
Total: 41 min
Servings: 4
Medium
Snacks Asian Vegetarian Paleo
By Fresh Kitchen Recipes | Published May 04, 2025

Ingredients

4 servings
  • 2 whole Aubergine
  • 2 tablespoons Vegetable Oil

    Suggested swaps

    Avocado oil · 1:1 ratio — Higher smoke point; neutral flavor
  • 3 sliced thinly Bread
  • 300 g Hummus
  • 100 g Walnuts
  • 40 g Parsley
  • 200 g Cherry Tomatoes
  • 1 Juice of 1/2 Lemon
  • 1 Splash Extra Virgin Olive Oil

Instructions

1

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.

2

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.

3

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.

Tips & Notes

Original recipe from Turkish cuisine.

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Per serving

Calculating nutrition from ingredients...

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.