Hot Chicken, Aubergine, and Tomato Bruschetta Recipe

What you'll need:

• ½ aubergine, halved lengthways
• 4 tbsp olive oil
• 1 crushed garlic clove
• ½ tsp chilli flakes
• 100g chicken breast, chopped
• 2 tomatoes, deseeded and chopped
• 2 tbsp fresh chopped parsley
• 2 slices ciabatta

Time: 20 mins

Serves: 1

Method

First

Preheat your oven to 180C. Place your aubergine halves on a baking tray, score the cut side of the flesh with a sharp knife, and drizzle with oil and season with salt. Roast in the oven for 20 minutes, or until starting to soften.

Second

Remove the roasted aubergine from the oven, scoop out the flesh, and chop. In a frying pan, add a little oil, and fry the chopped aubergine for a minute, then add the chicken pieces, the tomato, the garlic, and the chilli flakes. Cook for 6-7 minutes or until the chicken is ready, and then stir in the parsley.

Third

Drizzle the ciabatta with olive oil, and grill for 3 minutes on each side to toast all over. Spoon the chicken and aubergine mixture all over the bread, and season with plenty of black pepper.

Wine Match

This goodness deserves to be paired with the bright, summery Payten and Jones 'Valley Vignerons' Sangiovese 2017. This wine is a winner with Italian classics such as this dish!

There you have it -- an easy recipe for Hot Chicken, Aubergine, and Tomato Bruschetta!

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