Meals and Courses

Char-Grilled Aubergine and Garlic Bruschette

cook 20 mins
  • 2 aubergines
  • 2 tablespoons olive oil
  • 4 large, thick slices of country-style bread
  • 1 garlic clove, cut in half
  • 150 g (5 oz) herby cream cheese, such as Boursin
  • 4 small handfuls of watercress leaves or baby spinach
  • salt and pepper
  • chilli or extra olive oil, to drizzle (optional)
  • Cut the aubergines into slices about 5 mm (¼ inch) thick and brush with the olive oil.
  • Place a ridged griddle pan over a medium heat and, when hot, char-grill the aubergine slices in 3 batches for about 5–6 minutes, turning once, until softened and nicely charred.
  • Meanwhile, toast the bread until golden. Lightly rub one side of the toast with the cut side of the garlic, then season lightly with salt and pepper. Spread thickly with the soft cheese.
  • Arrange the aubergine over the cheese and top each slice with a small handful of watercress leaves or spinach.
  • Serve drizzled with a little chilli or olive oil, if desired.
Like This? Try These
More on Food