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Babaganoush & Roasted Vegetable Bruschetta

A healthy, colourful vegan starter. The toppings can all be prepared in advance and assembled quickly before servings.

Method:

  1. Make the babaganoush: wash and prick the aubergine with a fork. Roast in the oven for 20 minutes on the highest heat.
  2. Meanwhile, crush the garlic. Whizz together the lemon juice, tahini, garlic, cumin and salt with a hand blender in a large bowl.
  3. Leave the aubergine to cool and scoop out the flesh, discarding the skin. Add the aubergine to the mixture and whizz together until smooth. Set aside.
  4. Chop the red onion, courgette, red pepper, and green pepper into chunks. Roast in the oven for 20  minutes,  until cooked through and tender.  Season with salt and pepper. Set aside.
  5. Toast the bread slices. Assemble the bruschetta by spreading a thin layer of the babaganoush first on the bread, then the warm roasted vegetables. Drizzle over extra virgin olive oil.

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Cheng Peng
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Babaganoush & Roasted Vegetable Bruschetta

A healthy, colourful vegan starter. The toppings can all be prepared in advance and assembled quickly before servings.

COOK 30 MINS
4 SERVINGS

Ingredients

  • Aubergine – 1
  • Lemon Juice
  • Tahini – 20g
  • Garlic – 1 clove
  • Cumin – 1 tsp
  • Salt – 1 tsp
  • Red Onion – 1
  • Courgette – 1
  • Red Pepper – 1
  • Green Pepper – 1
  • Sea Salt and Black Pepper
  • Sourdough Bread
  • Extra Virgin Olive Oil