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Aubergine Bruschetta with a radicchio and pecorino salad Recipe

Ingredients for people


    Part one of the recipe
  • Ciabatta : 3 whole
  • Olive oil : 50 ml
  • Garlic clove(s) : 3 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Rosemary sprig(s) : 2 whole
  • Fresh thyme : 2 sprig

  • Part two of the recipe
  • Aubergine(s) : 2 whole
  • Sunflower oil : 50 ml
  • Maldon salt : 3 pinch(es)
  • Garlic clove(s) : 2 whole
  • Olive oil : 50 ml
  • Balsamic vinegar : 6 Tbsp
  • Fresh thyme : 3 sprig
  • Sun blushed tomato(es) : 100 g

  • Part three of the recipe
  • Radiccio(s) : 1 whole
  • Banana shallot(s) : 2 whole
  • Pecorino cheese : 100 g

  • For the vinaigrette
  • Balsamic vinegar : 6 Tbsp
  • Olive oil : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Chive(s) : 0.25 bunch
  • Capers : 50 g
  • Fresh mint : 0.25 bunch
Method
  • 1For the ciabatta

    Pre heat the oven to 180'C

    Slice the ciabatta thinly lengthways and lay onto a non stick baking tray. Drizzle with the olive oil, salt and pepper. Peel the garlic. Rub the ciabatta with the garlic cloves. Pick the fresh thyme and the rosemary and scatter them on top of the ciabatta slices.

    Place the ciabatta into the oven for 10-15 minutes until golden and crisp. After 10 minutes, remove the ciabatta and allow it to cool.

  • 2For the topping

    Heat a grill pan until smoking hot.

    Slice the aubergines lengthways into 1cm slices. Place the aubergine slices into a bowl with the sunflower oil and ensure the oil is evenly distributed. Lay the slices of aubergine onto the pan and grill for 2 minutes on each side until you get the bar marks on both sides of the aubergine.

    While the aubergines are grilling, place the olive oil, salt, pepper, tomatoes, thyme and the balsamic vinegar into the food processor until it is a smooth mixture.

    When the aubergines are grilled, place them back into the original bowl and top with the smooth tomato dressing, mix with a spoon to ensure all of the aubergines are coated, then cover the bowl with clingfilm to allow the aubergines to absorb the dressing.

    Roughly shred the radicchio, Peel the shallots and finely slice it. Shave the pecorino cheese and mix the ingredients in a bowl.

  • 3For the vinaigrette

    Finely chop the chives and remove the mint leaves from the stalk. Finely slice the mint leaves and discard the stalks. Roughly chop the capers. Mix all the ingredients in a small bowl with the balsamic vinegar and the olive oil. Finish the dressing with the salt and the pepper.

  • 4To plate

    Place the aubergines on top of the ciabatta. Dress the salad with the vinaigrette and serve directly next to the Bruschetta. Drizzle any excess vinaigrette around the plate for decoration.

Chef's tip

«If you cannot find pecorino in your local shops, use parmesan instead.»

A garlic roasted ciabatta topped with chargrilled aubergines and served with a radicchio and pecorino salad.

Rate this recipe :

(1 vote)

  • Preparation  20mins
  • Cooking time  15mins
  • Rest time  0h

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