If you’re entertaining vegetarians, roasted aubergine and Parmesan bruschetta makes a wonderful starter. The earthiness of aubergine is perfect with rich, sharp Parmesan.
Roasted aubergine and Parmesan bruschetta
- 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
- 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
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.
To drink: Taja Bio Organic 2008, Jumilla Do, Spain.