Time - 1hr
2 medium aubergines, washed
6 slices of seeded bread
25g feta cheese, diced
4 dried apricots, diced
1 handful of walnuts, crushed
1 handful of mint leaves, finely chopped
2 heaped tsp of tahini paste
1/2 a tsp cumin powder
1/2 a garlic clove, finely minced
1 wedge of lemon
Preheat the top grill in oven to 250c
1. Lay the aubergines on a tray and place on a shelf at the top of the oven. Ensure the aubergines are close to the hot bars and cook for 35 - 45minutes, turning frequently with kitchen tongs. The skin of the aubergines will start to burn and blister, this is essential as charring creates a smokey taste within the flesh. Once cooked, a knife should easily penetrate all the way through the flesh of the aubergines. Remove from the oven and allow to rest until cool enough to handle.
2. Strip the charred skin away and discard it. Place the flesh into a bowl and mash with the back of a fork (if you find the mixture is too watery, empty the to aubergine mixture into a sieve, drain and place back into the bowl). Next, add the garlic, cumin, tahini, mint, squeeze of lemon, tsp of olive oil, salt and fresh cracked pepper to taste. Mix thoroughly.
3. Place the slices of bread under the hot grill for a couple of minutes until golden brown on both sides.
4. Add a generous amount of the aubergine caviar to each tostada, sprinkle over the apricots, feta cheese, walnuts and picked mint leaves.
Place on a platter for sharing and top with a light dusting of salt, cracked pepper and extra virgin olive oil.
Did you know? An aubergine isn’t actually a vegetable; it bears its seeds inside, technically making it a fruit! Aubergines are an excellent source of dietary fibre, virtually fat free and contain an abundance of minerals such as magnesium, copper, iron and potassium and vitamins B1 and B6 helping supply your body with essential nutrients for optimum wellness. We love this versatile fruit!
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