Lockdown lunches 3: Aubergine crostini

Here’s your third helping of lockdown lunches, perfect for this scorching weather! 🔥 I love how simple this recipe is, no need for a ton of ingredients but also super delicious and feels indulgent but healthy. Again it’s very customisable, add some chilli flakes to finish or wedges of creamy mozzarella on top, you could even add some avo or go all out and pop some sliced chorizo in with your tomatoes. Whether you’re soaking up the sun abroad, staycationing or living it up in the costa del Londres, it’s a really great lunch to whip up. Enjoy the sun, have a fab weekend! ☀️



– 2 aubergines

– handful fresh basil

– 400g cherry tomatoes

– 2 garlic cloves

– fresh sourdough bread

– extra virgin olive oil

– salt and pepper


1. Slice the aubergines into thin less than 1cm slices, brush with olive oil

2. Put griddle pan on high heat,

add the aubergines with a little salt and pepper until soft and charred

3. Slice the sourdough and add to the hot griddle pan toast both sides

4. In a small pan add the tomatoes and more salt and olive oil, smash up a little

5. Slice garlic clove in half and rub the cut edge over the toasted bread, layer over some smashed tomatoes and sliced aubergine, finish with torn basil, salt and olive oil