Aubergine & hummus grills

Servings: 15  ·  Prep: 4 min  ·  Cook: 15 min

Ingredients

• 2 Aubergine
• 2 tablespoons applesauce
• 3 sliced thinly Bread
• 10½ ounces Hummus
• 3½ ounces Walnuts
• 1½ ounces Parsley
• 7 ounces Cherry Tomatoes
• Juice of 1/2 Lemon
• Splash vegetable broth

Method

1. Lay the aubergine out in one layer on a large baking sheet.
2. Brush sparingly with applesauce, then season generously. (WFPB: drizzle with broth, sauce, or a splash of vinegar instead of oil)
3. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. (WFPB: grill without oiling; the food releases when seared)
4. Meanwhile, whizz the bread into crumbs.
5. Add 2 tsp oil and whizz briefly again, to coat.
6. Spread a couple of tsps of hummus on top of each slice of aubergine.
7. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat.
8. Grill again, crumb-side up, for about 3 mins until golden. (WFPB: grill without oiling; the food releases when seared)
9. Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again.
10. Serve the grills with the salad, a dollop more hummus and some pitta bread.

Adapted from TheMealDB