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Ingredients
Eggplant and Coriander Tostadas
1 small eggplant (aubergine), cut into cubes
½ red capsicum (pepper), cut into cubes
½ red onion, cut into thin wedges
2 tablespoons olive oil
1 large clove garlic, crushed
1 small loaf wood-fired bread, cut into twelve 1.5 cm (⅝ inch) slices
1 small ripe tomato, halved
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh coriander (cilantro) roots, stems and leaves
50 g (l ¾ oz) slivered almonds, toasted
Method
- Preheat the oven to very hot 240°C (475°F/Gas 9). Place the eggplant, capsicum, onion and oil in a large bowl and mix until the vegetables are well coated in the oil. Spread the vegetables in a single layer in a large roasting tin. Bake for 15 minutes, then turn and bake for a further 10 minutes, or until tender. Transfer to a bowl, add the garlic and season.
- Bake the bread on a baking tray for 4 minutes, or until crisp. Rub the cut side of the tomato onto one side of the bread slices, squeezing the tomato to extract as much liquid as possible, then finely chop the flesh. Add to the vegetables along with the herbs.
- Spoon the vegetable mixture onto the tomato side of the bread and sprinkle with the almonds. Serve immediately.
Cook's File
Note: You can roast the vegetables and toast the almonds up to a day ahead. Store the vegetables in an airtight container in the refrigerator.
Nutrition Per Serve
Protein 10 g;
Fat 18 g;
Carbohydrate 34 g;
Dietary Fibre 5 g;
Cholesterol 0 mg;
1415 kJ (340 Cal)
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