Smoked aubergine caviar crostinis with sesame and pomegranate recipe

1 rating

Smoky, delicious and perfect for a Christmas party - the aubergine caviar can be made up to two days in advance and looks so pretty topped with ruby red pomegranate gems and toasted sesame seeds. See method

  • Serves 5 (makes 20)
  • 8 mins to prepare and 32 mins to cook, 10 mins to cool
  • 55 calories / serving

Ingredients

  • 1 baguette, thinly sliced
  • 2 tbsp olive oil
  • 2 aubergines
  • 1 tbsp tahini (optional)
  • 1 lemon, juiced
  • 2 tsp Lebanese-style spice blend or baharat
  • 2 tsp sesame oil
  • 2 tbsp sesame seeds, toasted
  • 80g pack pomegranate seeds (or 1 pomegranate, seeded)

Each serving contains

  • Energy

    230kj
    55kcal
    3%
  • Fat

    3g 4%
  • Saturates

    0g 2%
  • Sugars

    2g 2%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 6.6g Protein 1.5g Fibre 1.3g

Method

  1. Preheat the grill to high. Drizzle the baguette slices with the olive oil, and then grill for 1-2 minutes on each side, or until golden. Set aside to cool.
  2. Prick the aubergines with a fork. Grill for 30 minutes, turning, until charred. Remove from the heat and leave to cool a little. Discard the skin, then chop the flesh to a rough pulp. Drain.
  3. In a bowl, combine the aubergine pulp, tahini (if using), lemon juice, spice blend and sesame oil. Season well.
  4. Arrange the crostini on a platter. Top with the aubergine caviar; scatter over the sesame seeds and pomegranate seeds. Serve.

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