Aubergine, red pepper & walnut muhammara crostini
Smoky roasted aubergine and red pepper muhammara, spread on toasted sourdough with pomegranate seeds — elegant vegan starters.
These aubergine and red pepper muhammara crostini are the kind of starter guests will still be talking about as you bring out the main. Smoky, nutty and just a little sweet from maple, they’re impressive but straightforward — perfect for a dinner party when you want to look like you’ve tried a bit harder than you actually did.
Make the muhammara ahead and grill the sourdough at the last minute. The pomegranate seeds give a pop of colour and a fresh tang that makes each bite sing.
Ingredients
- 500 g aubergine
- 3 red pepper — large
- 120 g walnut halves
- 60 ml olive oil
- 30 ml lemon juice — freshly squeezed
- 15 ml maple syrup
- 10 ml smoked paprika
- 5 ml ground cumin
- 2 garlic cloves — unpeeled, for roasting
- 10 ml sea salt — adjust to taste
- 5 ml black pepper — freshly ground
- 300 g sourdough loaf — sliced into 16 thin rounds
- 15 g fresh parsley — finely chopped, for garnish
- 60 g pomegranate seeds — for garnish
Equipment
- food processor
- two baking trays
- oven grill (or grill setting)
- clinging film
Instructions
Preheat the oven to 220°C fan/240°C conventional. Line two baking trays with baking paper.
Halve the aubergine lengthways and score the flesh in a criss-cross. Place the aubergine halves (flesh up), whole red peppers and unpeeled garlic cloves on one tray. Drizzle 30 ml olive oil over the aubergine and peppers and sprinkle 1 tsp sea salt over the aubergine. Roast for 35–40 minutes until the aubergine is very soft and the peppers' skins are blackened.
While the vegetables roast, spread the walnut halves on the second tray and toast in the oven for 8–10 minutes until fragrant and slightly darkened. Watch closely — nuts burn quickly.
As soon as the peppers come out of the oven, transfer them to a large bowl and cover tightly with cling film to steam for 10 minutes. This makes the skins easy to peel.
When cooled enough to handle, peel the peppers and discard skins, cores and seeds. Squeeze the roasted garlic out of its skins. Scoop the aubergine flesh from the skins into a colander to drain briefly, then transfer to a food processor.
Add the toasted walnut halves, lemon juice, maple syrup, smoked paprika, ground cumin, 30 ml olive oil, 0.5 tsp black pepper and the remaining 0.5 tsp sea salt to the food processor with the aubergine and peeled peppers. Blitz in short pulses until you have a coarse, spreadable paste — about 45–60 seconds. Taste and adjust seasoning.
Brush the sourdough slices lightly with olive oil and grill on the oven's top shelf for 3–4 minutes each side (or until golden and crisp). Keep an eye — they go from toasty to burnt very quickly.
Spread a generous tablespoon of the muhammara onto each toasted sourdough round. Scatter with pomegranate seeds and chopped fresh parsley, and finish with a light drizzle of olive oil.
Tips
- Make the muhammara up to 48 hours ahead; keep chilled in an airtight container and bring to room temperature before serving.
- If the muhammara is too thick, loosen with a teaspoon or two of water or extra lemon juice, not more oil.
- Toast the walnuts and watch them — they go from fragrant to bitter very fast.
- For crisp crostini, slice the sourdough thinly, brush both sides with oil and grill/bake until just golden; assemble immediately before serving.
- To speed service at a larger party, pipe the muhammara into a small piping bag and quickly squeeze onto rounds as guests arrive.
Substitutions
walnut halves → roasted hazelnuts, same weight
Stays closesourdough loaf → gluten-free baguette or crackers, same weight
Noticeably differentmaple syrup → pomegranate molasses, same quantity
Stays closered pepper → jarred roasted peppers (drained), use 350 g
Stays close
Nutrition
Per serving · estimated
- 305
- Calories
- 6 g
- Protein
- 28 g
- Carbs
- 17 g
- Fat
- 5 g
- Fibre
- 5 g
- Sugar
- 350 mg
- Sodium
FAQ
Can I make the muhammara in advance?
Yes — it keeps in the fridge for up to 48 hours in an airtight container. Bring to room temperature and stir before serving.
How do I stop the crostini going soggy?
Toast the bread until crisp and only spread the muhammara just before serving. Serve on a shallow platter so steam can escape.
Can I freeze the muhammara?
You can freeze it for up to 1 month, but texture may change slightly. Thaw overnight in the fridge and stir well before using.
My peppers are hard to peel — any tips?
Steam them immediately after roasting in a covered bowl for 10 minutes; peel while still warm using your fingers or a small knife.
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