- 1 aubergine
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 tbsp cold pressed rapeseed oil
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the hummus & pomegranate topping
- 1 tbsp hummus
Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…
- 1 tbsp pomegranate seeds
For the tomato & basil topping
- 5 cherry tomatoes, halved
- 10 small basil leaves
Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.
Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.
To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.
Tomato & basil nutritionPer canapé: 16kcals, fat1 g, saturates 0.1g, carbs 1g, sugars 1g, fibre 1g, protein 0.3g, salt trace