Smoked aubergine caviar crostinis with sesame and pomegranate recipe
Smoky, delicious and perfect for a Christmas party - the aubergine caviar can be made up to two days in advance and looks so pretty topped with ruby red pomegranate gems and toasted sesame seeds.
See method- Serves 5 (makes 20)
- 8 mins to prepare and 32 mins to cook and 10 mins to cool
- 55 calories / serving
Ingredients
- 1 baguette, thinly sliced
- 2 tbsp olive oil
- 2 aubergines
- 1 tbsp tahini (optional)
- 1 lemon, juiced
- 2 tsp Lebanese-style spice blend or baharat
- 2 tsp sesame oil
- 2 tbsp sesame seeds, toasted
- 80g pack pomegranate seeds (or 1 pomegranate, seeded)
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Shop ingredientsEach serving contains
- Energy
- 230kJ 55.0kcal
- Fat
- 3g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 6.6gProtein 1.5gFibre 1.3g
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- Preheat the grill to high. Drizzle the baguette slices with the olive oil, and then grill for 1-2 minutes on each side, or until golden. Set aside to cool.
- Prick the aubergines with a fork. Grill for 30 minutes, turning, until charred. Remove from the heat and leave to cool a little. Discard the skin, then chop the flesh to a rough pulp. Drain.
- In a bowl, combine the aubergine pulp, tahini (if using), lemon juice, spice blend and sesame oil. Season well.
- Arrange the crostini on a platter. Top with the aubergine caviar; scatter over the sesame seeds and pomegranate seeds. Serve.
- See more Christmas recipes
