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Roasted aubergine and Parmesan bruschetta

Name: Roasted aubergine and Parmesan bruschetta
Cook time: 30 min
Yield: 4
Ingredients: Aubergines; 250ml (1 cup) olive oil; 8 garlic cloves; 3 sprigs fresh rosemary; 2 large aubergines, quartered, slits cut into flesh; salt and freshly ground black pepper, to taste; Bruschetta; 8 slices ciabatta; 60ml (¼ cup) olive oil; 125ml (½ cup) ready-made red pepper pesto; Parmesan, freshly grated, to serve; fresh rocket leaves, to serve

July 13, 2010 (Last Updated: January 11, 2019)

Roasted aubergine and Parmesan bruschetta recipe

If you’re entertaining vegetarians, roasted aubergine and Parmesan bruschetta makes a wonderful starter. The earthiness of aubergine is perfect with rich, sharp Parmesan.

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Roasted aubergine and Parmesan bruschetta

Serves: 4

Cooking Time: 30 mins

Ingredients

Aubergines
250ml (1 cup) olive oil
8 garlic cloves
3 sprigs fresh rosemary
2 large aubergines, quartered, slits cut into flesh
salt and freshly ground black pepper, to taste
Bruschetta
8 slices ciabatta
60ml (¼ cup) olive oil
125ml (½ cup) ready-made red pepper pesto
Parmesan, freshly grated, to serve
fresh rocket leaves, to serve

Instructions

Preheat the oven to 200°C.

For the aubergines, combine the oil, garlic and rosemary in a large bowl. Add the aubergine quarters and leave to soak until all the oil has been absorbed. Season the aubergines and place on an oven tray, skin side down. Bake until golden, about 20 minutes.

Meanwhile, for the bruschetta, heat a griddle pan to hot. Brush the ciabatta with the oil and grill on both sides until crisp. Spread the pesto on the toasted bread.

To serve, top the ciabatta with the aubergine, Parmesan and rocket.