TurkishMain course
Aubergine & hummus grills
These aubergine grills feature tender slices of grilled aubergine, coated in hummus and crisp breadcrumbs. They're served with a bright salad of cherry tomatoes, walnuts, and parsley. The aubergine gets a double grill: first to soften, then again to crisp up the hummus-breading. It's a satisfying plate, especially with a side of warm pitta and an extra dollop of hummus.
Method
3 steps · 33 min total
- 01
Grill Aubergine and Prep Crumbs
Arrange the aubergine slices in a single layer on a large baking sheet. Brush them lightly with vegetable oil, then season generously with salt and pepper. Grill for about 15 minutes, turning the slices twice and brushing with a bit more oil, until they're softened and cooked through.
While the aubergine grills, pulse the bread into coarse crumbs in a food processor. Add 2 teaspoons of oil and pulse briefly again, just until the crumbs are lightly coated.
