Bruschetta with aubergine

Ingredients

  • 4 thick slices rustic bread
  • 6 tbsp olive oil 
  • Malden salt and black pepper
  • 1 medium aubergine
  • 150g Greek yogurt, 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)
Bruschetta with aubergine
    Serves four

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.

  1. 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.
  2. 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.
  3. 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.