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
Scale
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
