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 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 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

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