Baby Kale & Aubergine Bruschetta Recipe

A Moroccan-style snack or canapé with warming spices


  • 1 tsp (heaped) of Garlic Granules, Mixed Italian Herbs, Cumin and Chilli Flakes
  • 1 Handful of Baby Kale
  • 1 Bruschetta Loaf (cut into chunky slices)
  • 1 Red Onion (finely sliced)
  • 1 Large Aubergine (cut into 1cm thick rounds)
  • 4 Beef Tomatoes (finely sliced)
  • 1 Lemon (juiced)
  • For the Yogurt Dressing:
  • 2 tbsp Crème Fraiche
  • 2 tbsp Tahini
  • Squeeze of Lemon
  • 2 tbsp of Chopped Parsley


  1. Slice the aubergine into 1cm circles, cover with the dried herbs and spread out over a baking tray. Drizzle well with vegetable oil and season. Roast for 30 minutes in a 200 C oven until soft and crisp.
  2. Meanwhile. mix the yogurt dressing ingredients together and set aside.
  3. Add the lemon and a splash of oil to the chopped onion and set aside to soften the flavour.
  4. Once the aubergine is nearly there, brush the bruschetta with oil and griddle or roast until toasted and coloured.
  5. Mix the kale through the onion and lemon.
  6. Serve the aubergine and tomato stacked on the bruschetta with the kale on top and a generous drizzle of the yogurt dressing.

Recipe by Lunch BXD
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