• 4 Persons

  • 40 Minutes

Aubergine Bruschetta


  1. Heat up a convection oven to 180 °C. Roast the almonds in the oven until they start to brown.
  2. Cut the aubergines into rounds approximately 2 cm thick then lay them on a baking tray lined or oven-safe dish lined with baking paper.
  3. Sprinkle the slices of aubergine with salt and pepper and two tablespoons of olive oil.
  4. Roast the aubergine slices in the oven until they are golden brown (approx. 15/20 minutes).
  5. Dice the tomatoes and roughly chop the almonds.
  6. Mix together the almonds, tomatoes, radishes, capers, dill, and olive oil. Season with a few drops of lemon juice, ground pepper, and salt.
  7. Serve the aubergine slices with salsa spooned on top.


  • 2 aubergines
  • 4 vine tomatoes
  • 80 gram peeled almonds

  • 8 radishes
  • 4 Tbsp capers
  • Small bunch of dill
  • 10 Tbsp extra virgin olive oil
  • 1/2 lemon
  • Salt and pepper to taste