Grilled aubergine stacks

Quick Christmas recipe for 4 - 8 people, takes only 10 mins; recipe has aubergine, cold pressed rapeseed oil, lemon, hummus, pomegranate seeds, cherry tomatoes and basil leaves.

Grilled aubergine stacks

Grilled aubergine stacks

Recipe by Chef Soomro Course: Quick Christmas

4 - 8

Prep time

10 mins


  • Lemon: 1/2 lemon, juiced
  • Cherry Tomatoes: 5 cherry tomatoes, halved
  • Aubergine: 1 aubergine
  • Basil Leaves: 10 small basil leaves
  • Hummus: 1 tbsp hummus
  • Pomegranate Seeds: 1 tbsp pomegranate seeds
  • Cold Pressed Rapeseed Oil: 2 tbsp cold pressed rapeseed oil


  1. 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.
  2. 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.
  3. 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.