Fried Aubergine and Zhoug Toast

The perfect lunch recipe that takes less than 20 minutes to prepare! It’s the ultimate taste sensation…and everyone loves a bit of hummus.

15 minutes cook

Serves 2

Mia Jacobs

Twisted: Unserious food tastes seriously good.

Ingredients

For the fried aubergine

1aubergine, thickly sliced

a big pinchsalt

150ml vegetable oil

For the zhoug

25gfresh coriander

15gfresh parsely

1-2jalapeno or mild green chilli

1garlic clove

1/2 tspground cardamon

1/2 tspground cumin

2 tbsplemon juice

to tastesalt

75ml olive oil

To serve

2-4 slicessourdough

4 tbsphummus

to servepomegranate molasses

a sprinkle(optional) za'atar

This is one of my absolute favourites - creamy hummus topped with fried aubergine (which by the way, is the only way you should be eating your aubergine from now on) and finished with herby Zhoug. It's a winner.

Method

Lay out the aubergine slices on a tray or plate and salt them generously on each side. Set aside for 10 mins.

Blend all the ingredients for the zhoug until you reach your desired consistency. Add more oil for a smoother, drizzleable sauce, less for a coarser salsa-style sauce. Season to taste.

Rinse the salt off the aubergines then press out all the moisture using a clean paper towel. Heat the veg oil in a large frying pan over a medium high heat then gently place the aubergine slices into the oil. Fry for a few minutes on each side until a dark golden brown and soft in the middle.

Toast the bread then smother with plenty of hummus, load with the aubergine and drizzle over the Zhoug. Finish with some pomegranate molasses and finish with a pinch of za'atar.