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Eggplant Caponata & Labneh Bruschetta - The Brick Kitchen
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Eggplant Caponata with Labneh
Prep Time
40 mins
Total Time
40 mins
 

A twist on eggplant caponata, with tangy pomegranate molasses, pine nuts, herbs, capers & anchovies, served on grilled sourdough smeared with labneh. Recipe adapted from Gjelina

Servings: 3 -4
Author: Claudia Brick
Ingredients
  • 2 tablespoons pine nuts
  • 1 red capsicum
  • olive oil for cooking
  • 500 g eggplant (1 large or 2 small)
  • salt and pepper
  • 1/2 red onion , diced
  • 2 small (or 1 large) cloves garlic
  • 4-5 medium ripe tomatoes , diced
  • 1 heaped tablespoon tomato paste
  • 2 tbsp dried currants
  • 2 tsp pomegranate molasses
  • 2 anchovies , rinsed and chopped
  • 2 tbsp capers
  • 1 tbsp red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 3 tbsp each finely chopped parsley and mint
  • labneh or burrata
  • microgreens for decoration
  • sourdough to serve
Instructions
  1. Toast the pinenuts in a dry pan until just beginning to brown, 3-5 minutes

  2. Preheat the oven to 200°C.

  3. Place the whole capsicum on a tray and roast for 20-30 minutes, or until the skin is slightly charred and juice starts to leak out. Set aside until cool enough to handle, then remove the skin and dice.
  4. Meanwhile, dice the eggplant into small cubes and spread on single layer on an oven tray. Drizzle with olive oil and toss to ensure the cubes are mostly coated, then season with salt and pepper Bake for 15 minutes, then flip and bake a further 5 minutes or until tender and golden . Set aside.
  5. In a large frying pan, heat a glug of olive oil. Sauté the diced red onion until starting to soften, about 5 minutes.
  6. Add the garlic, diced tomatoes and tomato paste. Cook gently for 15 minutes or until broken down and becoming saucy.
  7. Add the roasted capsicum. Add the toasted pinenuts and currants and cook for 1 minute. Stir in the pomegranate molasses.

  8. Add in the eggplant and stir to combine. Turn off the heat and set aside to cool for a few minutes while you prep the next few ingredients.

  9. Gently stir in the chopped anchovies, capers, red wine vinegar, red pepper flakes, parsley, and mint. Taste to adjust seasoning.
  10. Grill or toast the bread.
  11. Place the toasted bread on a serving plate. Smear with labneh and top with caponata. Serve at room temperature or slightly warm.