Recipe Details
Title Bruschetta with aubergine
Author Ottolenghi
Portions 4
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 231.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive6 Tablespoon
Salt, sea1 Pinch
Pepper, black1 Pinch
Aubergine1 Medium
Yoghurt, Greek, organic150 Gram
Garlic0.5 Clove
Cheese, Feta100 Gram
Pomegranate2 Tablespoon
Lemon, juice1 Tablespoon
Parsley, dried2 Tablespoon
Bread, wholemeal, sliced4 Unit
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 326
Protein 14.98%
Other Carbohydrate 1.17%
Sugar 6.73%
Fat Saturated 30.16%
Fat Unsaturated 37.46%
Fiber 15.93%
Sodium 16.24%
Salt 17.21%
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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.
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