Grilled Eggplant with Hummus

• eggplants↗2

  cut into thick strips lengthwise

• vegetable oil↗2 ст. л. tbsp

  plus extra for brushing

• pieces of brown or white bread3

  crusts removed

• container of hummus300г g
• walnuts↗100г g

  toasted

• packet of flat leaf parsley↗½ упаковки (80 г)

  leaves coarsely chopped

• packet of cherry tomatoes200г g

  quartered

• lemon↗сік ½
• extra extra‑virgin olive oil↗

Step-by-step instructions

1. 1

   Lay the thick strips of eggplant in a single layer on a large tray, lightly brush them with vegetable oil and season generously. Grill for 15 minutes, turning twice and brushing with oil again, until they become soft and done. Meanwhile, crumble the bread, add 2 tbsp vegetable oil and pulse again so the crumbs are evenly coated with oil.

2. 2

   Spread 1–2 tbsp of hummus onto each eggplant piece. Place the crumbs on a large plate, then press the eggplants, hummus side down, onto the crumbs so they adhere. Return them to the grill, crumbs side up, and grill for another 3 minutes until the crumbs turn golden.

3. 3

   In a large bowl combine the walnuts, chopped parsley and cherry tomatoes, season to taste, add the juice of half a lemon and a few drops of extra‑virgin olive oil, and mix again. Serve the grilled eggplant with a fresh salad, extra hummus and pita.