Grilled aubergine stacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20
Skip to ingredients
- 1 aubergine
- 2 tbsp cold pressed rapeseed oil
- ½ lemonjuiced
For the hummus & pomegranate topping
- 1 tbsp hummus
- 1 tbsp pomegranate seeds
For the tomato & basil topping
- 5 cherry tomatoeshalved
- 10 small basil leaves
Nutrition: Per hummus and pomegranate canapé
- kcal24
- fat2g
- saturates0.1g
- carbs1g
- sugars1g
- fibre1g
- protein0.4g
- salt0g
Method
step 1
Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.
step 2
Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.
step 3
To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.
