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BLOG | March 4 2019

Smoky Veg Bruschetta with Chilli

We love this Jamie Oliver spring-vibes recipe and wanted to share it with you – a twist on your average bruschetta! 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 chili 2 cloves garlic, 1 […]

We love this Jamie Oliver spring-vibes recipe and wanted to share it with you – a twist on your average bruschetta!


Smoky Veg Bruschetta with Chilli

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 chili
  • 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

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.
  • Add a good drizzle of olive oil, half the lemon juice, all of the zest, and a good sprinkling of parsley. The goal is to wrap them 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 200ºC/400ºF/gas 6, for 20 minutes.)
  • Meanwhile, prick the chili 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 chili 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 chili and mint.

Do you have a favourite spring time recipe? Tweet @SoolNua your suggestions.

Jamie Oliver

Celebrity Chef at www.jamieoliver.com