Pistou tartine with eggplant, celery and goats cheese

by Ed Halmagyi


  • 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.

You may also like