4 Serves
40 Mins
Arrange the aubergine slices in a single layer on a baking sheet. Brush lightly with vegetable oil and season with salt and pepper.
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Vitamin E
3 mg / 15 mgVitamin K
298 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
159 µg / 400 µgCalcium
140 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
213 mg / 1,250 mgPotassium
404 mg / 4,700 mgSodium
934 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Grill the aubergine slices for 15 minutes, turning twice and brushing with additional oil until tender and cooked through.
While the aubergine grills, pulse the bread slices in a food processor to create coarse crumbs. Add 2 teaspoons of olive oil and pulse briefly to coat.
Spread a thin layer of hummus onto each grilled aubergine slice. Press the hummus-coated side into the prepared breadcrumbs to create a crust.
Place the crumb-coated aubergine back under the grill, crumb-side up, for 3 minutes until golden brown.
In a mixing bowl, toss the walnut halves, fresh parsley, and cherry tomatoes. Season with lemon juice and extra virgin olive oil.
Serve the warm aubergine grills with the fresh salad, an extra dollop of hummus, and toasted pitta bread.
25
g55
g25
g
Italian
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