These aubergines “bruschette” are my new obsession: they are all about what summer means to me - c’est à dire - the combination of aubergines, tomatoes and basil.
They melt in your mouth and with very little effort, you get a dish that is just out of this world…
After all, food is about simple things!
I tried to weight the ingredients and provide specific measuring, but I roughly used about 4 aubergines, a big bunch of cherry tomatoes and a can of chickpeas.
You can swap the chickpeas with lentils or cannellini beans, use a different vinegar and omit garlic if you don’t like it: my recipes don’t have fixed rules and after all, it's flavour the main thing that matters!
70g cherry or plum tomatoes
230g canned chickpeas or lentils
1 tbsp balsamic vinegar
Salt to taste
Olive oil for cooking
Slice the aubergines into 1cm thick slices. Place in a bowl, season with salt and oil and mix.
Lay on a tray and bake at 180°C for 30 minutes.
Finely dice the tomatoes and place them in a bowl. Add the chickpeas or lentils, the basil and season with vinegar, salt, pepper, garlic powder and olive oil. Mix all together and set aside.
Once the aubergines are ready, take them out of the oven, lay them on a plate and top with the tomatoes.