Wholemeal bread with almond aubergine dip and cherry tomatoes

Ingredients

For 1 serving

• Whole wheat bread50 g
• Eggplant150 g
• Almonds15 g
• Cherry tomatoes60 g
• Lemon juiceto taste
• Garlic0.5
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, nuts,

In season: July – September

Method

1. Preheat a conventional oven to 220 °C. Wash and dry the aubergine and prick it all over with a fork so it doesn't burst while cooking.
2. Put it whole on a tray lined with baking paper and roast for 30 minutes, turning halfway, until the skin is wrinkled and the flesh gives completely when pressed.
3. Halve it and scoop out the flesh with a spoon, discarding the skin; let it drain for a few minutes in a sieve.
4. Blend the flesh with the almonds, garlic, lemon juice, oil and a pinch of salt, until you have a thick purée.
5. Toast the wholemeal bread for 2–3 minutes, until golden; meanwhile wash the cherry tomatoes and cut them into wedges.
6. Spread the purée on the bread and top with the tomatoes.