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Smoked aubergine caviar crostinis with sesame and pomegranate recipe
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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
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
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Energy
230kj
55kcal
3%
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Fat
3g
4%
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Saturates
0g
2%
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Sugars
2g
2%
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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