The recipe
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step 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.
step 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 crumb...
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.
step 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 crumb...
Instructions
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1Lay the aubergine out in one layer on a large baking sheet
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2Brush sparingly with vegetable oil, then season generously
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3Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through
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4Meanwhile, whizz the bread into crumbs
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5Add 2 tsp oil and whizz briefly again, to coat
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6Spread a couple of tsps of hummus on top of each slice of aubergine
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7Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat
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8Grill again, crumb-side up, for about 3 mins until golden
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9Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again
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10Serve the grills with the salad, a dollop more hummus and some pitta bread
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