Smoky aubergine crostini

Paul Bloxham tops garlic-rubbed toasts with a herby aubergine salsa to make these tempting canapés
By Paul Bloxham
Smoky aubergine crostini
  • Rating:
  • Serves: 16 crostini
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 125 ml olive oil, plus extra for drizzling
  • 2 aubergines, peeled and finely diced
  • pinches sugar
  • 2 red chillies, chopped
  • 1 bunches coriander, roughly chopped
  • 2 cloves garlic, 1 crushed, 1 cut in half
  • 1 tbsp lime juice
  • 1 thin baguette or ciabatta, thinly sliced on the diagonal
  • 2 tbsp thick yogurt, to serve (optional)


1. Preheat the oven to 200C/180C fan/gas 6.

2. Heat a frying pan over a high heat, add the oil and the aubergines and fry, stirring often, for 5 minutes or until softened and browned. Season with salt, black pepper and a pinch of sugar, reduce the heat to medium and cook for a further 5 minutes.

3. Stir in the chillies, coriander, crushed garlic and lime juice and set aside.

4. Lay the slices of bread onto a baking sheet, drizzle with olive oil and toast in the oven for 5 minutes, or until crisp and golden. Set aside to cool slightly.

5. To serve, rub the toasts with the halved garlic clove (if desired) and top with the aubergine mixture. Drizzle on a little yoghurt, if using, and serve.

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