The lovely Middle Eastern flavour of the hummus dressing is great with the ‘meaty’ aubergines and sweet, tender tomatoes.
You can store the baked pita croutons in an airtight container for up to 3 days.
Baby aubergines, roasted tomato and avocado salad with hummus dressing
- 4 whole tomatoes
- olive oil, for drizzling
- salt and freshly ground black pepper, to taste
- 6 – 8 baby aubergines, halved
- 60ml (¼ cup) olive oil
- 2 pitas
- 2 avocados, sliced
- 60g baby salad leaves
- 180g tinned chickpeas
- 2,5ml (½ tsp) crushed garlic
- 15ml (1 tbsp) sesame seeds, toasted
- 5ml (1 tsp) sweet chilli sauce
- 15ml (1 tbsp) lemon juice
- 2,5ml (½ tsp) smooth peanut butter
- 45ml (3 tbsp) olive or avocado oil
- 30ml (2 tbsp) hot water
- 2,5ml (½ tsp) ground cinnamon
- a pinch of paprika
Preheat the oven to 190°C.
Place the whole tomatoes on a roasting tray, drizzle with olive oil and season. Roast until tender, 20 – 25 minutes.
Toss the baby aubergines and 60ml (¼ cup) olive oil together, coating as much of the flesh as possible with oil.
Heat a griddle pan until hot. Fry the aubergines until lightly charred, about 1 minute per side. Keep an eye on them so that they don’t burn.
Transfer the aubergines to a roasting tray and season. Roast in the preheated oven until tender, 10 – 12 minutes.
For the pita croutons, turn the oven down to 180°C. Break the pitas into bite-size pieces, drizzle with olive oil and bake in the oven until golden and crisp, 10 – 12 minutes.
For the dressing, place all of the ingredients in a food processor and blend until smooth. Season and thin with more water if necessary, until you get a pouring consistency.
Arrange the aubergines and tomatoes on 4 individual plates. Add a few slices of avocado and baby salad leaves. Scatter the pita croutons on top. Serve with the dressing on the side.