2 aubergines

2 cloves garlic, crushed 

30ml Greek yoghurt

juice of a lemon

20ml good extra virgin olive oil

salt & pepper

mint leaves to serve

Prep time:

Cooking time: 55 minutes


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Total time:

Serves: 4

Serves 4 generously – feel free to halve or double!  A beautiful vegetarian canapé that can be made up to 3 days in advance, and then assembled on the day. It’s so flavourful and delicious, it can be likened to a caviar! This also work well as a dip.  1. Preheat the oven to 200˚C. … Continue reading "Aubergine Caviar on Crostini"

Serves 4 generously – feel free to halve or double! 

A beautiful vegetarian canapé that can be made up to 3 days in advance, and then assembled on the day. It’s so flavourful and delicious, it can be likened to a caviar! This also work well as a dip. 

1. Preheat the oven to 200˚C. Line a baking sheet with non stick parchment, and prick the aubergines a couple of times. When the oven is up to temperature, put the aubergines on the prepared tray and bake for about 45 mins, until it is soft. The cooking time depends on size of aubergine, so it may take a bit longer.

2. When the aubergine is soft, remove from the oven and cool. When cooled, remove the skin from the aubergine and put the soft insides into a blender or food processor. Add the yoghurt, lemon juice, garlic, olive oil and seasoning. Blitz until smooth. Taste and season again if necessary.  Refrigerate for at least an hour.

For the crostini: 

Thinly slice some sourdough or a part baked baguette and brush with olive oil. Bake in the oven at 180˚C for 7-10mins, until crispy, cool on a rack. Alternatively, simply toast some good bread and cut into pieces. 

When ready to serve: 

Top each crostini with the aubergine. Pop a mint leaf on top and I used edible flowers to make them extra special.

Charlotte’s wine recommendation: 

This Mediterranean canapé pairs so well with The Guv’nor Sparkling Rose from Majestic. An inexpensive pink fizz from Spain that won’t be overwhelmed by the big garlic flavours, but feels special and is excellent value for money. 

The Needy Greedy

Charlotte is a food writer and runs cooking courses. 

Find @theneedy.greedy on Instagram and Facebook for course information or contact Charlotte directly for private lessons.

  • words:
  • pictures: David Merewether

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