Grilled aubergine stacks

aubergine canapés christmas dinner party healthy vegan

N/A

Makes 20

Source

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

Method

Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.

Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.

To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.