For 6 people
For 6 people
Start by lighting the barbecue.
Grill the eggplant and peppers.
Slice the peppers into strips, season with salt and pepper and set aside.
Take the flesh of the eggplants and place them back on the barbecue, then set aside their hearts.
Blend them with oil, chopped garlic, parsley, and coriander. Season with pepper, salt, and cumin.
Grill the sliced zucchini on the barbecue and season with salt and pepper.
Coat the halved cherry tomatoes with oil and grill them for 20 minutes.
Toast the bread slices for 2 minutes.
Spread the eggplant caviar on each slice of bread.
Next, spread the peppers, chopped tomatoes, zucchini cubes and raisins.
Sprinkle with toasted pine nuts and add arugula before serving.
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