Aubergine & Courgette Bruschetta

 
 

This is a super quick and easy way to get more veg into your diet, whilst still packing in all the delicious flavours that a classic bruschetta has to offer.

SERVES 2
PREP TIME 30 MINUTES COOKING TIME 10-15 MINUTES
DIFFICULTY EASY

Ingredients

2 garden fresh tomatoes diced small

1/4 teaspoon salt

Handful of fresh basil leaves chopped

1/8 teaspoon fresh ground black pepper

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tbsp of balsamic glaze

1 courgette 

1 aubergine 

Handful of pine nuts

Method

1.
Score the aubergine and courgette and fry in a pan with olive oil until golden and then pop in the over to bake for 10-15 min at 180C.

2.
Combine the tomatoes, basil, salt and pepper and stir gently. Drizzle with vinegar and olive oil and carefully mix to coat. Leave to sit for 20-30 minutes at room temperature. 

3.
Once the aubergine and courgettes are done, assemble by spooning the tomato topping on top. Place on a serving platter and lightly drizzle with the balsamic glaze and pine nuts. For extra protein, you could serve with some scrambled eggs, chopped tofu, or some additional nuts and seeds too!

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