Salt & Pepper Mix

Crostini with aubergine & mint

Grilled aubergine slices dressed in garlic‑mint vinaigrette on griddled French bread, finished with JOZO salt‑and‑pepper mix and pomegranate arils.

Snack
Starters

8 Servings

Ingredients

JOZO Salt and Pepper Mix

1 aubergine

4 tbsp. olive oil

1/3 French loaf

1 tbsp. white wine vinegar

1 clove of garlic

10 g mint

30 g pomegranate pips (Tip)

Instructions

Cut the aubergine at an angle into 8-10 slices of between 3 and 5 mm thick.

Add a tablespoon of oil to a griddle pan at a high heat.

Grill the slices for around 3 minutes, turning regularly.

Mix 3 tablespoons of olive oil and 1 tablespoon of white wine vinegar in a bowl. Crush the clove of garlic and add to the mixture. Remove the leaves from the mint, and chop finely. Then add these to the dressing and stir well.

Place the sliced aubergine on a plate and sprinkle with the dressing.

Allow the griddle plan to become very hot. Cut the French loaf into slices and fry on the griddle pan.

Top each crostini with aubergine and sprinkle with a little JOZO Salt and Pepper mix.

Garnish with the pomegranate pips (Tip)

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Crostini with aubergine & mint

Ingredients

Instructions

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