Aubergine&GoatCheese Bruschetta

2 people | 20 min.

What you need

  • 1 Aubergine
  • 1/2 Goat cheese (or Feta)
  • lemon juice
  • fresh mint leafes
  • ground pepper
  • salt
  • extra virgin olive oil
  • 1 garlic glove
  • (optional pomegratate seeds)
  • 4 slices rustic sourdough bread


Cut the aubergine in small dices and place it in a pan to roast them. Season with garlic (to be removed) and pepper. Add salt only at the end.

Chop the goat cheese and place it into a bowl. Wisk together with fresh cut mint leafes, lemon juice, the optional pomegranate seeds and season with salt, pepper and extra virgin olive oil.

Once the aubergine is done, add it to the mixture.

Heat the bread in the oven for a few minutes before serving.

Spread the bread slices with a generous layer of aubergine mix on top, then sprinkle over few min leafes, pomegranate seeds (if using) and few drops of olive oil.

Place the slices on a serving plate and bring along with some wine.

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