Bruschetta with Roast Aubergine and Pesto

Serves 6
Small, healthy pre-braai snacks. Not too filling.
Recipe Category

You will need

3 medium size, longish aubergines, cut into ± 2 cm rounds
olive oil
Ina Paarman’s Vegetable Spice
1 french loaf, sliced into ± 1 ½ cm thick rounds
Ina Paarman’s Garlic Pepper Seasoning
1 x 125 g Ina Paarman’s Basil Pesto
1 x 25 g Ina Paarman’s Roasted Red Pepper Pesto

spekboom leaves or herbs
baby tomatoes, halved

Method

Adjust the oven rack to the middle position and preheat the oven to 180°C.

Arrange round aubergine slices on an oiled baking sheet. Season the slices, very lightly, on one side only, with Vegetable Spice and then drizzle generously, one side only, with olive oil. Bake for 25 – 35 minutes until soft and lightly charred (no need to turn).

Season the French loaf rounds, very lightly with Garlic Pepper Seasoning and drizzle, one side only, with olive oil. Bake, with aubergine for the final 6 – 8 minutes.

To Assemble

Spread out bruschetta slices, top with aubergine, blob and spread half with Basil Pesto and the other half with Red Pepper Pesto.

Garnish with spekboom leaves and halved baby tomatoes.