This was another starter on my Easter menu as I find it easier to prepare food that we can pick up and eat off the table, when we cook for a large number. I enjoyed seeing my husband, Simon prepare these for me. Who doesn’t need an extra pair of hands in the kitchen? I suggest you prepare the bruschetta last minute so it will have a nice crunch. To make this dip you will need,
Aubergine and Alfalfa Bruschetta
- 2 aubergines
- 1 tbsp plain yoghurt
- 1 tsp cumin
- A handful of basil
- ½ tsp chili flakes
- 80g pine nuts
- 15 pitted black olives
- 50g alfalfa sprouts
- Olive oil
- 1 long loaf
- Step 1 Put the oven on at 160C fan assisted, get your aubergines, wash them and cut them in half, place the aubergines on a baking dish and drizzle some oil over them. Bake them until soft. Let them cool. Slice your loaf, place on a tray and bake for around six minutes.
- Step 2 Get your blender and add the basil, yoghurt, cumin, chili flakes, pine nut and oil and blend together.
- Step 3 Scoop the flesh off the aubergine and add to your blender together with the pitted olives and blend all your ingredients once again to have a nice paste that you can spread over your toast.
- Step 4 Prepare the bruschetta and add the washed alfalfa sprouts over.