Smoked aubergine caviar crostinis with sesame and pomegranate recipe

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

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.

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.

Arrange the crostini on a platter. Top with the aubergine caviar; scatter over the sesame seeds and pomegranate seeds. Serve. 

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  • 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
  • 1 x 80g pack pomegranate seeds (or 1 pomegranate, seeded)
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  • Energy 232kj 55kcal 3%
  • Fat 2.5g 4%
  • Saturates 0.4g 2%
  • Sugars 1.5g 2%
  • Salt 0.1g 2%

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

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