Aubergine & Hummus Grills

Ingredients

• 2 aubergines
• 2 tbsp vegetable oil
• 3 slices bread
• 300g hummus
• 100g walnuts
• 40g parsley
• 200g cherry tomatoes
• ½ lemon, juiced

Method

Lay the aubergine slices in one layer on a baking sheet, brush sparingly with oil and season. Grill for 15 minutes, turning twice and brushing with oil, until softened. Whizz the bread into crumbs with a little oil. Spread hummus on each aubergine slice, press the hummus side into the crumbs, then grill crumb-side up for about 3 minutes until golden. Toss the walnuts, parsley and cherry tomatoes with the lemon juice and a little olive oil. Serve the grills with the salad and an extra dollop of hummus.