Jamie Oliver

Smoky veg bruschetta with chilli

With barbecued courgette and aubergine

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Smoky veg bruschetta with chilli

Serves 4
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    339
    17%
  • Fat
    13.8g
    20%
  • Saturates
    2.1g
    11%
  • Protein
    12.3g
    27%
  • Carbs
    38.0g
    15%
  • Sugar
    7.0g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    339
    17%
  • Fat
    13.8g
    20%
  • Saturates
    2.1g
    11%
  • Protein
    12.3g
    27%
  • Carbs
    38.0g
    15%
  • Sugar
    7.0g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 large aubergine
  • 4 courgettes
  • extra virgin olive oil
  • 2 lemons , zest and juice of
  • 1 small bunch fresh flat-leaf parsley , leaves picked and chopped
  • 1 fresh red chilli
  • 2 cloves garlic , 1 clove peeled and finely chopped, 1 clove halved
  • 1 loaf ciabatta , sliced at an angle
  • 1 small bunch fresh mint , leaves picked and chopped
  • sea salt
  • freshly ground black pepper
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Method

Halve the aubergine and courgettes lengthways and score the flat side of each half. Place the pieces flat-side down on the barbecue and cook until golden brown.

Wrap the aubergines and courgettes separately in double layers of foil with a good drizzle of olive oil, half the lemon juice, all of the zest and a good sprinkling of parsley (make parcels that look like Christmas crackers). Place them both on the cooler coals and, using long tongs, cover them completely with hot coals. Cook for 20 minutes until soft and slightly blackened. (Alternatively, brown the veg on a hot, dry griddle then cook the parcels in an oven preheated to 200°C/400°F/gas 6, for 20 minutes until soft).

Meanwhile, prick the chilli all over with a knife so it doesn’t explode. Blacken it on all sides over the barbecue (or directly over a gas hob) then wrap in clingfilm until cool. Peel, deseed and chop.

Unwrap the foil parcels and place the veg on a board. Remove the stalk and skin from the aubergine, top and tail the courgettes, then chop the veg and add to a bowl. Dress with a lug of oil and the remaining lemon juice. Add the peeled and chopped garlic to the bowl, along with most of the chilli and mint. Toss and season.

Lightly toast the ciabatta slices, then rub them with the cut sides of the remaining garlic clove. Drizzle with oil. Spoon over some of your lovely, smoky veg and sprinkle with chilli and mint.

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