Eggplant, Salmon & Sumac Crostini

Prep time:

Cook time:

Serves: 20

Inspired by Middle-Eastern Jewish cuisine, this heavenly pairing of smokey eggplant baba ganoush with smoked salmon has a topping of tangy sumac. We like to think of this as a winter alternative to the traditional smoked salmon and creme fraiche blini.


Eggplant can be completely cooked in the oven, but will not have the distinct smokiness achieved when using an open flame.

  • 1 ciabatta or sourdough baguette, cut into 20 x 0.5mm slices
  • 2 tbsp olive oil
  • 1 large eggplant (approx 400g)
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 clove garlic, crushed
  • ½ tsp Herbie’s Spices Ground Cumin
  • ½ tsp Herbie’s Spices Sumac
  • ½ tsp sea salt, or to taste
  • 200g smoked salmon
  • 1 tbsp Herbie’s Sumac, to serve

  1. For crostini, heat oven to 180C. Brush bread liberally with olive oil and bake on baking trays for 10-15 minutes until golden. Remove and set aside or once completely cooled store in airtight container.
  2. For best results with eggplant, char over a gas flame until edges are blackened and softened, then transfer to oven until flesh is completely soft (10-15 minutes). Allow to cool, then peel off skin and place flesh in a sieve to allow excess moisture out.
  3. Mash flesh with a fork or lightly blitz with a blender but it needs to retain some texture. Add tahini, oil, lemon juice, garlic, cumin, sumac and salt. Mix well and set aside.
  4. To assemble, top crostini with baba ganoush and pieces of smoked salmon. Sprinkle generously with sumac and serve immediately.