Name: Bruschetta with roasted brinjal and tzatziki
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 8 servings
Cuisine: Contemporary
Ingredients: 3 aubergine sliced; fresh chillies 573; sesame seeds; 2 bread French loaf, sliced; cucumber grated; 250 ml yoghurt Greek; 1 garlic cloves, crushed; 20 ml fresh coriander chopped

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Ingredients (8)

3	aubergine — sliced
	fresh chillies — 573
	sesame seeds
2	bread — French loaf, sliced

sliced radish, cucumber strips and rocket leaves, to garnish Tzatziki

	cucumber — grated
250 ml	yoghurt — Greek
1	garlic — cloves, crushed
20 ml	fresh coriander — chopped

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Method:

Tzatziki:
Sprinkle the cucumber with salt. Leave to drain in a colander for 30 minutes. Rinse with cold water, then squeeze the juice out of the cucumber. Mix the cucumber with the remaining tzatziki ingredients.

Sprinkle the brinjal slices with salt and set them aside for 30 minutes. Wipe the brinjal slices clean with a cloth or paper towel.

Lay the slices out onto a greased baking tray. Drizzle with olive oil and sprinkle with sesame seeds.

Roast in a preheated oven for 15 minutes. Turn each slice over and continue to roast until soft and golden brown.

Toast the slices of French loaf then place a brinjal slice onto each one and top with a small spoonful of tzatziki. Top with a slice of radish and sprinkle with extra sesame seeds. Add a few cucumber strips and rocket leaves to the tray to garnish.

Words and image: Ideas magazine

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