Dinner · Turkish

Aubergine and Hummus Grills

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · June 25, 2026

Thick slices of aubergine get grilled until tender, slathered with hummus, and pressed into oily breadcrumbs for a golden, crisp finish. Served with a bright walnut and tomato salad, it is a satisfying vegetarian plate that comes together in under an hour. Great as a light dinner or a generous lunch.

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Aubergine and Hummus Grills

Why you'll love this

  • Crisp golden crumbs over creamy hummus and soft aubergine.
  • Filling and meat-free without much effort.
  • Most of it cooks under the grill, so little hands-on work.
  • The fresh walnut salad balances the rich grills.

EveryDayMeal recipe

Aubergine and Hummus Grills

Prep
15m
Cook
20m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 2 aubergines
  • 2 tbsp vegetable oil
  • 3 slices bread, thinly sliced
  • 300g hummus
  • 100g walnuts
  • 40g parsley
  • 200g cherry tomatoes
  • juice of 1/2 lemon
  • a splash extra virgin olive oil

Equipment

  • Large baking sheet
  • Food processor
  • Pastry brush
  • Mixing bowl

Instructions

  1. Heat the grill and slice each aubergine into rounds about 1cm thick. Lay them out in a single layer on a large baking sheet so they cook evenly, brush lightly with vegetable oil, and season well with salt and pepper.
  2. Grill the aubergine for about 15 minutes, turning twice and brushing with a little more oil each time, until the slices are soft and fully cooked through with golden edges. They should yield easily when pressed.
  3. While the aubergine cooks, blitz the bread in a food processor into rough crumbs, then add 2 teaspoons of oil and pulse briefly so the crumbs are lightly coated and will crisp up under the grill.
  4. Spread a couple of teaspoons of hummus over the top of each aubergine slice. Tip the crumbs onto a plate and press the hummus side firmly into them so they stick in an even layer.
  5. Return the slices to the baking sheet crumb-side up and grill for about 3 minutes, until the crumbs turn deep golden and crisp. Watch closely so they do not burn.
  6. Toss the walnuts, parsley, and halved cherry tomatoes in a bowl, season, then add the lemon juice and a splash of olive oil and toss again so everything is glossy and bright.
  7. Serve the grills warm with the salad, an extra dollop of hummus on the side, and some warm pitta bread for scooping.

Tips from the kitchen

  • Cut the aubergine evenly so every slice cooks at the same rate and none stay rubbery.
  • Press the crumbs on firmly while the hummus is still soft, or they will fall off under the grill.
  • Toast the walnuts in a dry pan for a few minutes first for a deeper, nuttier flavour.

Estimated nutrition per serving: 430 cal · 12g protein · 30g carbs · 29g fat

Make it your own

  • Swap walnuts for toasted almonds or pine nuts in the salad.
  • Use flavoured hummus, like roasted red pepper, for extra punch.
  • Add crumbled feta to the salad for a salty kick.

Storing & make-ahead

Best eaten fresh while the crumbs are crisp. Store leftovers in the fridge for up to 2 days and reheat under the grill to re-crisp. The salad is best made fresh.

Good to know

Can I use an air fryer instead of the grill?
Yes, air fry the aubergine until tender, then add the hummus and crumbs and crisp the topping at a high heat for a few minutes.
Do I need to salt the aubergine first?
It is not essential here since the slices are grilled, but salting and draining for 20 minutes can reduce bitterness if you like.
Can I make it vegan?
Yes, just use a vegan-friendly bread and check your hummus, which is usually already vegan.
What bread works best for the crumbs?
A slightly stale rustic loaf or sourdough gives the crispest crumbs, but any bread will work.

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