Crostini with babaganoush, pomegranate and coriander
Crostini are really just crunchy pieces of thinly sliced bread that have been baked in a low-heat oven and drizzled with oil. They're a versatile base for many canapes. The babaganoush will make much more than you need, but it lasts in the fridge for three days, or just serve more of these tasty canapes.
|1 Tbsp||Raisins, soaked in warm water while the eggplant is cooking|
|½||Lemon, zested and juice (you may need more juice)|
|80 ml||Thick greek yoghurt|
|6 slices||Bread, 4-6 slices of dense bread, crusts removed, cut into fingers 2cm wide|
|3 Tbsp||Pomegranate seeds, or use diced tomato|
|1 to garnish||Fresh coriander|
- Set oven at 200 degC.
- Place the eggplant on top of the peeled garlic in a roasting dish. Use a toothpick or thin sharp knife to poke eight holes in the eggplant and bake until you can just squeeze the flesh - about 40 minutes or so. You can also barbecue it, but make sure the skin doesn't burn.
- Take out of the oven, cut the stalk from it and split in half lengthways. Sit in a colander with the garlic to drain and cool to room temperature.
- You can now either hand chop it or place it in a food processor. Add the garlic and the drained raisins, the lemon zest and juice and the tahini.
- Puree quite fine and then stir in the yoghurt. Season well and place in the fridge to chill.
- Once the eggplant is cooked, turn the oven down to 150C. Lay the fingers of bread on a baking tray, drizzle with a little olive oil and sprinkle with a little flaky sea salt then bake till golden and crisp - around 20-30 minutes. These can be made a few days in advance and kept in an airtight container.
- To assemble, spread generous amounts of babaganoush on the crostini, scatter with the pomegranate seeds and the picked coriander.