- 1 bunch basil leaves
- 1 bunch marjoram leaves
- ½ bunch parsley leaves
- ½ bunch dill sprigs
- 8 cloves garlic, minced
- 4 anchovy fillets
- 1 cup extra virgin olive oil
- 1 cup Pecorino, finely grated
- 100g pine nuts, toasted
- 1 medium eggplant
- ½ baguette, split
- 1 stick celery, finely sliced
- 1 Tbsp pomegranate seeds
- 2 Tbsp csoft goats cheese, crumbled
1 Preheat oven to 210°C. Combine the herbs, garlic, anchovies and 165ml oil in a blender and purée until smooth. Add the cheese and pine nuts and pulse until the nuts are kibbled. Season with salt and pepper.
2 Slice the eggplant in ½ cm pieces, rub with 2 Tbsp oil, then grill over a high heat for 3 minutes, until browned. Season with salt and pepper. Brush the bread with the remaining oil and bake for 5 minutes, until crunchy.
3 Top the bread with eggplant, pistou, celery, pomegranate seeds and cheese.