Plats principaux

La grillade d'aubergine et de houmous

Temps total :
35 mn
Parts :
4

Méthode

Parts :
4
Difficulté :

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  1. Thickly slice the aubergines 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 aubergines 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 aubergine 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 aubergine grills.
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.

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