Recipe Details
| Title | Bruschetta with aubergine |
|
| Author | Ottolenghi | |
| Portions | 4 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 239.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 6 Tablespoon | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Aubergine | 1 Medium | |
| Yoghurt, Greek, organic | 150 Gram |  |
| Garlic | 0.5 Clove | |
| Cheese, Feta | 100 Gram | |
| Pomegranate | 2 Tablespoon | |
| Lemon, juice | 1 Tablespoon | |
| Parsley, dried | 2 Tablespoon | |
| Bread, wholemeal, sliced | 4 Unit |  |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 351 |  |
| Protein | 16.33% | |
| Other Carbohydrate | 1.22% | |
| Sugar | 7.55% | |
| Fat Saturated | 31.46% | |
| Fat Unsaturated | 40.62% | |
| Fiber | 20.63% | |
| Sodium | 16.54% | |
| Salt | 17.53% | |
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Recipe Method
1. Preheat the oven to 180C/350F/Gas Mark 4. 2. Lay the bread on a flat tray and brush generously with oil. Sprinkle with salt, and bake for 12 minutes, until golden. 3. 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. 4. In a bowl, whisk together the aubergine, yogurt, two tablespoons of olive oil, pomegranate molasses, lemon juice, half the parsley (chopped) and the crushed garlic. Season with salt and pepper. It should be sweetly sharp. 5. 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.