Eggplant and houmous grills (Marc Fosh)

Grilled Eggplant

  • Recipe difficulty: Easy
  • 0 of 5
  • Serves: Up to 4 people

Made with these products:

Aubergine and houmous grillsMarc Fosh's eggplant and houmous grills with simple cherry tomato salad

Serves: 4


1. Thickly slice the eggplant lengthways.

2. For the houmous, grind the sesame seeds and place them with the remainder of the ingredients in the chopper accessory of the Braun Multiquick 5 hand blender to mix into a rough paste. Empty the accessory and rinse. Set the houmous aside.

3. For the breadcrumbs, blend the white bread using the chopper accessory on a medium speed setting.

4. Place the eggplants on a large baking sheet. Brush with olive oil and place under an oven grill on a high setting for 10 minutes, turning once and brushing with oil again until the slices are softened and cooked through.

5. Spread a large spoonful of houmous on top of each slice of eggplant and scatter with breadcrumbs. Place under the oven grill on a high setting for about 3 minutes until golden brown.

6. For the salad, mix all the ingredients in a bowl and leave to sit for 10 minutes. Serve with eggplant grills.


Marc Fosh’s tip

Houmous can be served on its own with crudités, it’s a quick and easy thing to have around. You can either cook the chickpeas yourself or buy a jar already cooked – it’s a cupboard staple for me! You could also include some cooked beetroot for an extra bit of gorgeous colour.

This recipe was prepared using the Braun Multiquick 5 hand blender with its chopper accessory.



• 8 eggplants
• 4 slices of white bread, crusts removed

Houmous ingredients

• 2 tablespoons of sesame seeds
• 200g cooked chickpeas
• 1 teaspoon of paprika
• Juice of ½ a lemon
• 2 garlic cloves, peeled and roughly chopped
• 75ml olive oil

Simple cherry tomato salad ingredients

• 20 cherry tomatoes, halved
• 1 small red onion (finely chopped)
• 6 basil leaves, torn
• 75ml olive oil
• A pinch of salt

Your comments:

  1. Recipe rating: 0 of 5 Ms

    You can also use a miso paste instead of houmous if you want to give it a Japanese flavour

    Posted: 8/09/2013 9:03:22 AM / Leah Billeam

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