Ingredients
- 1 jar (480 g) MADESA Aubergines in Adjika
- 1 baguette or ciabatta (about 250 g), cut into 12 slices
- 2 tbsp olive oil
- 1 garlic clove, halved
- 100 g soft goat's cheese or bryndza
- a handful of fresh basil or coriander leaves
- 1 tsp lemon juice
- freshly ground black pepper
- 1 tbsp toasted pine nuts or sunflower seeds (optional)
Products in this recipe
Method
- 1
Heat a griddle pan or the oven grill. Brush the bread slices with oil and toast for 2 minutes per side until golden with char marks.
- 2
Rub the warm toast with the cut garlic clove.
- 3
Drain any excess liquid from the aubergines, roughly chop any large pieces and stir in the lemon juice and pepper.
- 4
Spread the toast with the cheese and top with the aubergines (about 35 g per slice).
- 5
Finish with the basil leaves and seeds and serve immediately.
Tip: For a canapé service, cut 24 smaller rounds, one jar covers them all; assemble no more than 20 minutes ahead so the bread stays crisp.
2 September 2026 · Italian-inspired