Grilled Aubergine Stacks with Hummus, Pomegranate Seeds, and Cherry Tomatoes Recipe
Introduction
This grilled aubergine stacks recipe is a delightful way to enjoy smoky, tender aubergine layered with fresh ingredients. Perfect as an appetizer or a light snack, it combines vibrant flavors and a beautiful presentation.
Ingredients
- 1 aubergine
- 2 tbsp cold pressed rapeseed oil
- ½ lemon, juiced
- 1 tbsp hummus
- 1 tbsp pomegranate seeds
- 5 cherry tomatoes, halved
- 10 small basil leaves
Instructions
- Step 1: Cut the aubergine in half lengthways, then cut each half lengthways into two. Slice each quarter into 1 cm thick slices.
- Step 2: Brush the aubergine pieces with the rapeseed oil and season with a little salt and pepper.
- Step 3: Heat a griddle or frying pan over medium-high heat. In batches, griddle the aubergine for 3 minutes on each side until cooked through and nicely charred.
- Step 4: Transfer the grilled aubergine slices to a tray and squeeze the lemon juice over them while still warm.
- Step 5: To assemble the stacks, top half of the aubergine pieces with a small dollop of hummus and sprinkle with pomegranate seeds.
- Step 6: On the remaining aubergine pieces, place the cherry tomato halves and top each with a basil leaf.
Tips & Variations
- For added flavor, sprinkle a little smoked paprika or chili flakes on the aubergine before grilling.
- Substitute hummus with a flavored yogurt dip or soft goat cheese for a different taste experience.
- Pomegranate seeds can be replaced with toasted pine nuts or walnuts for crunch.
Storage
Store any leftover grilled aubergine pieces in an airtight container in the refrigerator for up to 2 days. It’s best to assemble the stacks fresh to keep the toppings vibrant. Reheat gently in a pan to avoid sogginess if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of oil for grilling aubergine?
Yes, you can use olive oil or sunflower oil if you prefer. Choose oils with a mild flavor that tolerate medium-high heat well.
How do I prevent aubergine from becoming soggy when grilling?
Slice aubergine evenly and avoid overcrowding the pan to ensure it chars nicely. Brushing with oil and grilling on high heat helps keep it tender but not soggy.
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Grilled Aubergine Stacks with Hummus, Pomegranate Seeds, and Cherry Tomatoes Recipe
- Total Time: 22 minutes
- Yield: 10 aubergine stacks (serves 4) 1x
- Diet: Vegetarian
Description
These grilled aubergine stacks are a flavorful and visually appealing appetizer featuring charred aubergine slices topped with hummus, pomegranate seeds, cherry tomatoes, and fresh basil. Perfect as a light snack or party canapé, this recipe balances smoky, tangy, and fresh flavors with a simple preparation.
Ingredients
Aubergine and Seasoning
- 1 aubergine
- 2 tbsp cold pressed rapeseed oil
- Salt and freshly ground black pepper, to taste
- ½ lemon, juiced
Toppings
- 1 tbsp hummus
- 1 tbsp pomegranate seeds
- 5 cherry tomatoes, halved
- 10 small basil leaves
Instructions
- Prepare the Aubergine: Cut the aubergine in half lengthways, then cut each half lengthways into two quarters. Slice each quarter into 1 cm thick slices.
- Season and Oil: Brush the aubergine slices with cold pressed rapeseed oil on both sides. Season lightly with salt and freshly ground black pepper.
- Grill the Aubergine: Heat a griddle or frying pan over medium-high heat. In batches, place the aubergine slices on the pan and cook for 3 minutes on each side until they are cooked through and have nice char marks.
- Add Lemon Juice: Transfer the grilled aubergine slices to a tray and squeeze fresh lemon juice evenly over them to add brightness and flavor.
- Assemble the Stacks: For half of the aubergine slices, add a dollop of hummus on top and sprinkle with pomegranate seeds. For the remaining slices, place the halved cherry tomatoes on top and finish by topping with fresh basil leaves.
- Serve: Arrange the aubergine stacks on a plate and serve immediately as a delicious appetizer or light snack.
Notes
- Use fresh, firm aubergines for the best texture and flavor.
- Cold pressed rapeseed oil provides a mild, nutty flavor but you can substitute with olive oil if preferred.
- Adjust lemon juice amount to taste to balance the smoky aubergine.
- This dish is perfect for a light vegetarian appetizer.
- To make it vegan, ensure the hummus is free from dairy.
- Pomegranate seeds add a lovely burst of sweetness and color, but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled aubergine, aubergine stacks, vegetarian appetizer, Mediterranean snack, grilled vegetables
