Step 2

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

Step 3

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

Step 4

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

Step 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 aubergine grills with the salad, extra hummus, and pitta bread.