Grilled aubergine bruschettas with tomato and basil

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8 ripe tomatoes, peeled and finely chopped

5 garlic cloves

1small bunch of basil, leaves picked and chopped

80ml extra-virgin olive oil, plus extra to drizzle

Salt and black pepper

4large slices of crusty bread

1 aubergine, cut into 1cm-thick slices

In a bowl, combine the tomatoes with four of the garlic cloves, the basil, the extra-virgin olive oil and some seasoning. Set aside.
Cut the remaining garlic clove in half and rub the cut surfaces all over the aubergine slices. Sprinkle with salt, drizzle with extra-virgin olive oil and set aside.
Toast the slices of bread on the barbecue until crisp. Set aside.
Grill the slices of aubergine for 5-6 minutes per side until cooked through.
Top the toasted bread with the grilled aubergine and add 1-2 tbsp of the tomato-basil mixture to each one.
Drizzle with a little extra-virgin olive oil and serve immediately.

Per serving: 272kcals, 20g fat (2.8g saturated), 23.7g carbs, 11g sugars, 4.6g protein, 8.2g fibre, 0.116g sodium

TOP TIP: Don’t assemble these until just before you serve them, so that the bread doesn’t go soggy.

MAKE IT YOURS: Tear over a ball of fresh Mozzarella for an added dimension of flavour and texture.

By easyFood