Aubergine Brushchetta

The great thing about this recipe is that when I am fancying something like pizza this satisfies the craving and some! I like to pair it with some of my home made loaf (the recipe will be up shortly). The thought process behind this was one of loving aubergine and adding what I would like on a pizza and top it with cheese, then I was still hungry so added the bread. It works I promise.

The key elements is to keep the ingredients fresh, this recipe includes one of my favourite combinations: fresh basil, garlic, red onion, olives and tomatoes. then pair that with the aubergine and ... ratouille style fireworks.

Not only is this recipe healthy but it's super tasty. Also can be used as a bit of a use up dinner, when you have a few veggies that are a bit less then fresh you can add them to the filling. I have also recently found something to put the filling to the next level. This was Encona's harrissa marinade.

Ingredients

  • Large aubergine (1 per person)
  • 4 gloves of garlic
  • 1 red onion
  • Handfull of tomatoes
  • Handful of olives
  • Handful of fresh basil
  • Salt
  • Pepper
  • Smoked paprika
  • Tarragon
  • Balsamic vinegar
  • Worcestershire sauce
  • Encona harissa marinade
  • Cheese of choice - I use vegan applewood smoked

    • Method

    1. Slice the aubergine in half lengthways, ensuring to keep the stalk together. Then using a spoon scoop out the middle ensuirng to keep a decent 2cm either side and at the bottom you want the aubergine to stay sturdy.
    2. Pre-heat the oven to 200 degrees.
    3. Chop up the aubergine that was taken out. Finely chop up the red onion. Chop the tomatoes olives and basil.
    4. Heat up some olive oil in the pan and chuck in the aubergine. Season with salt, pepper, paprika and tarragon. Once the uabergine has started to soften add in the tomatoes.
    5. Add some Worcestershire sauce and a dash balsamic vinegar.
    6. Add in the olives, red onion and fresh basil. Alogn with a healthy dollop of the harrissa marinade.
    7. Let the mixture simmer until it has thickened up nicely.
    8. Put the filling into the aubergine halves, cover with cheese and put in the oven for 20 minutes.
    9. Take out, let cool and enjoy!