Have you tried this Grilled Eggplant salad with homemade hummus yet?
Grill some eggplant, spread some homemade hummus on top and toss with a fresh tomato salad. It is fresh, healthy, and yummy!
Grilling is the best way to cook eggplant. I sprinkle it with olive oil, sweet paprika and cumin. When they come out of the oven they are full of flavour and moist inside.
The second part to this salad plate is the hummus, I eat hummus nearly every day and I thought it would be nice to add some hummus to this salad to give it a little creaminess. However I still felt something was missing, something light and fresh like a tomato salad. I decided to use my Moroccan tomato salad recipe, it is refreshing and juicy, exactly what was needed to add that something special to this salad. This definitely isn’t a boring salad.
This salad is full of mid-East flavours and lots of different textures. I think it is the perfect picnic recipe for this time of the year and it is very nice with some couscous on the side.
Every ingredient is important in this salad to get its unique combination of flavours but also to make a nourishing, nutritious dish:
Hummus: is rich in plant-based proteins, slow-absorbing carbohydrates, fibre, calcium and folic acid.
Eggplant: has a high water content, antioxidant properties and vitamin E.
Tomatoes: are rich in vitamin A, B and C. Its red colour is due to its high content in lycopene, an antioxidant. Tomatoes have lots of water and fibre too.
Olives and extra virgin olive oil: contain fatty acids like omega-3 and omega-6. They are also a great source of vitamin E that acts as an antioxidant in our body.
This grilled eggplant salad requires just a few ingredients and is ready in less than 30 minutes. You can also make it in advance and keep refrigerated for two days.
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Grill some eggplant spread some homemade hummus on top and toss with a fresh tomato salad. The result is delicious!
- 1 cup chickpea hummus
- 2 medium eggplants, sliced into 0.5 cm
- 3 Tbsp extra virgin olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/4 tsp salt
- a pinch of chilli powder (optional)
- 1/4 cup roasted red peppers
- 10 black olives
- capers
- 1/2 lemon
- sesame seed for garnishing
- 2 medium ripe tomatoes
- 1 spring onion or ¼ yellow onion, finely minced
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh coriander, finely chopped
- 1/2 tsp ground cumin
- 2 Tbsp extra virgin olive oil
- 1 Tbsp vinegar (I used apple vinegar)
- 1/4 tsp salt
Preheat the oven to 190°C.
Cut the egg plants lengthwise 5mm thick. In a small bowl mix the olive oil, cumin, paprika, chilli powder, salt and minced garlic. Brush each slice with this mixture and lay them out on a baking sheet, try to get them in a single layer, but it doesn't matter if they overlap a tiny bit.
Roast for 20 minutes at 190ºC, turning the aubergine slices halfway through cooking. Leave to cool slightly and set aside.
Peel the tomatoes and cut in half. Remove the seeds and any excess liquid. Dice finely. Wash and chop the herbs, mix everything together in a bowl and add the vinegar and olive oil. Toss and set aside.
Spread some hummus on the bottom of a serving dish, arrange the egg plant slices and top with the tomato salad. Garnish with lemon juice, sesame seeds, chopped herbs and lemon wedges. Serve warm or cold. Keep refrigerated up to three days.
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