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Smoked aubergine caviar crostinis with sesame and pomegranate recipe

3 ratings

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
Vegetarian

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

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.
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.

See more Christmas recipes