Aubergine and Houmous Grills

Serves 4

Ingredients:

2 Aubergines, thickly sliced lengthways

2 tsp vegetable oil, plus extra for brushing

3 slices white or brown bread, crusts removed

300g tub Houmous

100g/4oz chopped walnuts, toasted

Half an 80g pack flat-leaf parsley leaves, roughly chopped

200g pack cherry tomatoes, quartered

Juice of half a lemon

Splash olive oil

AND THIS IS WHAT YOU DO………………

1.  Lay the aubergine as a 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. Whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat.

2.  Spread a couple of tsps of houmous on top of each aubergine slice. Tip the breadcrumbs on to a large plate, then press the houmous side of the aubergines into the crumbs to coat. Grill again, crumb side up for about 3 mins until golden.

3.  Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again. Serve the grills with the salad, a dollop more houmous and pitta bread.