Bruschetta with Aubergine

side dish · ⏱ 40 min · 4 portions · 28.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/277/bruschetta-with-aubergine/