Aubergine Salad Bruschetta with Smoked Cheese

A crostini with  "smoked" aubergine purée and smoked cheese, both with strong delicious tastes that together create an interesting combination. 

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  • 2 large aubergines, or three smaller ones
  • 1 clove garlic
  • 2 tbsp chopped parsley
  • 60 gr almonds
  • juice of 1 lemon
  • 1tsp sugar
  • 1 tbsp olive oil
  • 1 tsp strained yogurt (optional)
  • 200 gr smoked cheese, such as Metsovone  thinly sliced
  • rustic bread


Grill the aubergines skin on all sides, until the skin has charred and the flesh is soft, about 30 minutes.

Place them in a bowl with cold water and peel the skin.

Remove seeds and squeeze the flesh well to remove all water.

Add the lemon, yogurt, almonds, parsley, garlic and seasoning to the aubergine and mix well.

Slice the bread and toast from both sides until golden.

Spread a thick layer of aubergine salad on each slice of bread and top with the cheese. Grill for 2-3 minutes or until the cheese  is melted and bubbling.  

Serve immediately.


Metsovone is a semi-hard smoked cheese with European protected designation of origin produced in the region of Metsovo, Epirus, Greece.
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