Grilled aubergine bruschettas with tomato and basil

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Grilled aubergine bruschettas Easy Food

Serves 4


8 ripe tomatoes, peeled and finely chopped
5 garlic cloves
1 small bunch of basil, leaves picked and chopped
80ml extra-virgin olive oil, plus extra to drizzle
Salt and black pepper
4 large slices of crusty bread
1 aubergine, cut into 1cm-thick slices


  1. In a bowl, combine the tomatoes with four of the garlic cloves, the basil, the extra-virgin olive oil and some seasoning. Set aside.
  2. 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.
  3. Toast the slices of bread on the barbecue until crisp. Set aside.
  4. Grill the slices of aubergine for 5-6 minutes per side until cooked through.
  5. Top the toasted bread with the grilled aubergine and add 1-2 tbsp of the tomato-basil mixture to each one.
  6. 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.

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