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Bruschetta with Aubergine

Golden, toasty bread topped with smoky aubergine and cool yoghurt
Bright lemon and pomegranate molasses add sweet-tart magic
Finished with feta, parsley, and juicy pomegranate crunch

side dish ⏱ 40 min 370 kcal / portion 28.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Bruschetta with Aubergine
v3 · rb0e705f985 20260727Z1751 salt to taste black pepper to taste 1 piece aubergine 2 tbsp flat-leaf parsley 🔥 preheat the oven to 180°C 🍽 brush the bread with olive oil and sprinkle with salt and black pepper 🔥 ⏱ 12 min bake the bread until golden 🔥 ⏱ 12 min roast the aubergine on a high flame, turning occasionally ⏳ cool slightly, cut the aubergine in half, and scoop out the flesh avoiding the burnt skin 🔪 ⏱ 10 min drain the aubergine flesh in a colander 🌀 whisk the aubergine mix (aubergine, yoghurt, olive oil, pomegranate molasses, lemon juice, half the parsley, and garlic) and season with salt and black pepper 🔥 reheat the bread in the oven for a few minutes 🌀 spread a generous layer of the aubergine mix on the bread 🍽 sprinkle over the feta, pomegranate seeds, and remaining parsley to serve Bruschetta 🍆🎉 4 pieces bread 6 tbsp olive oil 150 g greek yoghurt ½ tsp pomegranate molasses 1 tbsp lemon juice 0.5 pieces garlic 100 g feta pomegranate seed to taste bread, olive oil greek yoghurt, pomegranate molasses, lemon juice, garlic flat-leaf parsley salt black pepper feta, pomegranate seed 1 tbsp flat-leaf parsley
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Preparation steps

  1. preheat the oven to 180°C
  2. brush the bread with olive oil and sprinkle with salt and black pepper
  3. bake the bread for 12 minutes until golden
  4. roast the aubergine on a high flame for 12 minutes, turning occasionally
  5. cool slightly, cut the aubergine in half, and scoop out the flesh avoiding the burnt skin
  6. drain the aubergine flesh in a colander for 10 minutes
  7. whisk the aubergine mix (aubergine, yoghurt, olive oil, pomegranate molasses, lemon juice, half the parsley, and garlic) and season with salt and black pepper
  8. reheat the bread in the oven for a few minutes
  9. spread a generous layer of the aubergine mix on the bread
  10. sprinkle over the feta, pomegranate seeds, and remaining parsley to serve

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