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Eggplant Bruschetta

Serves 1


  • 1 x Large Eggplant, cut into 3 slices
  • Spray olive oil Toppings 

Smoked Salmon

  • 2 slices of smoked salmon
  • 2 tsp of goats feta
  • 1 tsp of capers
  • 3-4 sprigs of fresh dill


  • 1/2 a tomato, diced
  • 2 tbsp of fresh corn off the cob
  • 1 tbsp of fresh coriander
  • 1/2 a tsp of paprika
  • 1 tsp of lime juice
  • A pinch of salt
  • Chilli flakes, to serve (optional)

Ricotta & The Muesli Dukkah

  • 4 tbsp of The Muesli of your choice
  • 1 tsp of your favourite savoury spice mix (we used Souk Spice)
  • A pinch of salt
  • 2 tbsp of spreadable ricotta
  • 1 tbsp of fresh pomegranate, to serve.


  1. Spray the eggplant slices lightly with olive oil and either grill in a pan, on a BBQ or under a griller for 3-4 minutes each side (or until tender)
  2. For the Smoked Salmon topping, lay smoked salmon on one slice of eggplant and top with goats feta, capera and dill.
  3. For the Salsa topping, mix the tomatoes, corn, coriander, paprika, lime juice and salt in a small bowl and allow to sit for 5 minutes. Spoon onto the eggplant and sprinkle with chilli flakes.
  4. For the Ricotta & Dukkah topping first make a simple The Muesli Dukkah by toasting The Muesli in a pan until it begins to go crunchy and golden (about 3-4 minutes, be sure to toss regularly). Add your favourite spice mix and a pinch of salt and toss on the heat for a further 30 seconds.
  5. Spread the eggplant with ricotta and top the ricotta with The Muesli Dukkah, finishing with pomegranate jewels.

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