Hummus-Crusted Eggplant

Ingredients

• 2eggplant, large, sliced into rounds
• 2 tbspvegetable oil, for brushing and breadcrumbs
• 3 slicesbread, thin, made into crumbs
• 1 1/4 cupshummus, plus extra to serve
• 1 cupwalnuts
• 2/3 cupparsley, fresh, chopped
• 7 ozcherry tomatoes, halved
• 1/2lemon, juice of half
• 1 tbspextra virgin olive oil, for the salad
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the broiler to high. Lay the eggplant slices in one layer on a large baking sheet. Brush sparingly with vegetable oil and season generously. Broil about 4 inches from the heat for 15 minutes, turning twice and brushing with oil, until softened and cooked through.

2. 2

   Pulse the bread into crumbs in a food processor. Add 2 tsp of vegetable oil and pulse briefly to coat the crumbs.

3. 3

   Spread a couple of teaspoons of hummus on top of each broiled eggplant slice. Tip the breadcrumbs onto a large plate and press the hummus side of each eggplant into the crumbs to coat.

4. 4

   Place back under the broiler, crumb-side up, for about 3 minutes until the crust is golden.

5. 5

   Toss the walnuts, parsley, and cherry tomatoes in a bowl. Season, then add the lemon juice and a splash of extra virgin olive oil and toss again. Serve the eggplant with the salad, extra hummus, and pita bread.

Nutrition per serving