Aubergine & hummus grills

• Aubergine2
• Vegetable Oil2 tablespoons
• Bread3 sliced thinly
• Hummus10½ oz
• Walnuts3½ oz
• Parsley1½ oz
• Cherry Tomatoes7 oz
• LemonJuice of 1/2
• Extra Virgin Olive OilSplash

Instructions

1. 1

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

2. 2

   Brush sparingly with vegetable oil, then season generously.

3. 3

   Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through.

4. 4

   Meanwhile, whizz the bread into crumbs.

5. 5

   Add 2 tsp oil and whizz briefly again, to coat.

6. 6

   Spread a couple of tsps of hummus on top of each slice of aubergine.

7. 7

   Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat.

8. 8

   Grill again, crumb-side up, for about 3 mins until golden.

9. 9

   Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again.

10. 10

    Serve the grills with the salad, a dollop more hummus and some pitta bread.