Aubergine & hummus grills

Begin by arranging the aubergine slices in a single layer on a large baking sheet. Using a pastry brush, lightly coat each slice with vegetable oil — be careful not to overdo it, as a thin layer helps achieve that perfect char without sogginess. Generously season with salt and pepper to enhance the natural flavors. Place the tray under a hot grill and cook for about 15 minutes, turning each slice twice and brushing more oil as needed, until the aubergines are beautifully softened and have lovely grill marks. While the aubergines grill, pulse the bread slices in a food processor until you achieve fine breadcrumbs. Add 2 teaspoons of vegetable oil and pulse just once more to lightly coat the crumbs, which ensures they toast to a golden crisp later on. Next, spread a heaped teaspoon or two of creamy hummus on the top side of each aubergine slice. Pour the breadcrumbs onto a large plate, then gently press the hummus-coated side of the aubergine into the crumbs, creating a delicate crust. Return the aubergine slices crumb-side up to the grill for another 3 minutes, or until the crumbs turn a golden brown — keep a close eye to avoid burning. Prepare the fresh salad by tossing the walnuts, chopped parsley, and halved cherry tomatoes in a bowl. Season with a pinch of salt and pepper, then dress with the juice of half a lemon and a splash of extra virgin olive oil. Give everything a final toss to combine the zesty flavors. Serve the warm aubergine grills accompanied by this vibrant salad, a generous dollop of extra hummus on the side, and some warm, soft pitta bread. This combination makes for a delightful, light Mediterranean-inspired meal — perfect for sharing. Tip: For an extra hint of smokiness, consider adding a pinch of smoked paprika to the breadcrumbs before grilling. Also, don't hesitate to experiment by swapping walnuts for toasted pine nuts or almonds, which will add a different but equally delicious crunch.