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Bruschetta of Turkish eggplant


  • Toss the eggplant with about 1 tspn salt and set aside in a colander for 30 mins. Then squeeze the eggplant dry with kitchen paper towels.
  • When ready, heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until golden, stirring now and again.
  • Add the eggplant, toss well and gently cook until tender, adding a little more oil if needed.
  • Then add the ground coriander, allspice, cayenne, currants and anchovies. Gently cook until the spices are toasted, regularly tossing.
  • Add the tomatoes with a little ground pepper. Toss and gently cook for 5-10 mins until thick and fragrant, adding a little vegie stock if needed. Then stir through 1 heaped tbsp each fresh mint and coriander, and taste for seasoning.
  • Spray the bread with oil and grill (or toast without the oil) and place on individual plates. Then spread with the eggplant, not piling too high, and serve with a dollop of yoghurt and a sprinkling of extra mint and coriander on top.
  • nb. The eggplant mixture can also be served as an accompaniment to a simple meat dish or as part of a vegetarian banquet.


  • 1 large eggplant, cubed
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • ½ heaped tspn ground coriander
  • ½ heaped tspn ground allspice
  • a good pinch of cayenne
  • 2 heaped tspn currants
  • 3 anchovies, chopped
  • 3 large ripe, red tomatoes, chopped
  • ½ cup vegetable stock
  • 2 heaped tbsp chopped fresh mint
  • 2 heaped tbsp chopped fresh coriander
  • 4 slices country-style bread
  • olive oil spray
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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