Bruschetta with aubergine
If you don't use gas, it might be better to burn the aubergine under a hot grill for 1 hour, turning every 20 minutes. Pomegranate molasses adds a depth hard to replicate.
4 people
Serving size
Ingredients
4 thick slices rustic bread
6 tbsp olive oil
Maldon salt and black pepper
1 medium aubergine
150g Greek yoghurt, at room temperature
½ tsp pomegranate molasses
1 tbsp lemon juice
2 tbsp flat-leaf parsley, chopped
½ clove garlic, crushed
100g good-quality feta, crumbled
2 tbsp pomegranate seeds (optional)
Method
- Preheat the oven to 180C/350F/gas mark 4. Lay the bread on a flat tray and brush generously with oil. Sprinkle with salt, and bake for 12 minutes, until golden.
- Place the aubergine directly on a high flame and roast for 12 minutes, turning occasionally. Leave to cool slightly, then cut in half. Scoop out the flesh, avoiding the burnt skin. Drain in a colander for 10 minutes.
- In a bowl, whisk together the aubergine, yogurt, two tablespoons of olive oil, pomegranate molasses, lemon juice, half the parsley and the garlic. Season with salt and pepper. It should be sweetly sharp. Before serving, heat the bread in the oven for a few minutes, then place on a serving plate. Spread a generous layer of the aubergine mix on top, then sprinkle over the cheese, pomegranate seeds (if using) and remaining parsley.