Toasted slices of aubergine and ciabatta with a spread of aubergine and yogurt. This is easy to make and is a healthy meal for the whole family.
- 2 medium aubergines
- 6 tbs olive oil
- 1 level tsp ground cumin
- 1 clove garlic, peeled and crushed
- 200g carton Greek-style yogurt
- Salt and freshly ground black pepper
- 1 ciabatta loaf, sliced, to serve
- Rocket leaves, to serve
Set the oven to Gas Mark 4 or 180°C.
Place the aubergines directly on the oven shelf with a baking sheet on the shelf below, in case any of the juices drip out of them. Roast them for about 1 hr, turning occasionally until they have softened and the skin has blackened. Remove from the oven, leave them for a few mins until they are cool enough to handle, and then roughly chop.
Heat 4 tbs oil in a frying pan. Add the cumin and garlic to the pan and then the chopped aubergine. Cook over a medium heat for 3-4 mins. Remove the pan from the heat and leave to cool.
Tip the aubergine mixture into the bowl of a food processor and add the remaining oil, half the Greek-style yogurt and seasoning, and purée until smooth. Keep the mixture chilled until serving.
Place slices of bread on the barbecue and turn them occasionally until lightly toasted on both sides.
Spoon some of the aubergine mixture on to the bread, then top with yogurt and a couple of rocket leaves. Grind black pepper over and serve.
If this is made in advance, stir it well before serving as it may separate slightly.