Perfect summery bruschetta – with a garlicky Greek twist

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. It’s a freewheeling dish – you can top the bruschetta instead with broiled bell peppers, courgette or other summer squash; or, for something even simpler, ripe in-season tomatoes. Aubergine bruschetta with hazelnut skordalia Serves: 4 Prep time: 30 minutes | Total time: 40 minutes Skordalia, a garlicky Greek spread of nuts, bread and potatoes, anchors these hearty toasts. If you don’t like aubergine, this can work with all sorts of other vegetables: broiled bell peppers, courgette or other summer squash; or, for something even simpler, ripe in-season tomatoes. Ingredients: 100g hazelnuts One oblong loaf sourdough bread 180ml cup water 6 tbsp extra-virgin olive oil, divided 2 large garlic cloves, crushed 1½ tbsp fresh lemon juice 2 tsp red wine vinegar ¾ tsp fine sea salt or table salt, divided, plus more to taste 450g small or baby aubergines, stemmed and cut lengthwise into 0.5cm slices 1½ tbsp balsamic vinegar 1 tbsp maple syrup 60g shredded radicchio or red lettuce 2 tsp finely grated lemon zest Method: Position one rack in the middle of the oven and another in the highest position and preheat to 180C.