eggplant and mint bruschetta

method

Heat a griddle pan until nice and hot. Lay your eggplant slices on it side by side, and when they are nicely charred on both sides, put them into a bowl. You will probably need to do this in several batches. While the eggplants are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint, and garlic, into another bowl and season with salt and pepper. When the eggplants are all done, add them to the dressing and mix around, then check the seasoning again and divide onto the bruschetta. Press the topping into the toast so all the lovely flavor gets sucked in!

serves:

ingredients

2 nice firm eggplants, the round purple Italian ones if possible, sliced lengthwise about 1/8 inch thick
• extra virgin olive oil
• white wine or herb vinegar
• 2 sprigs of fresh flat-leaf parsley, leaves
picked and finely sliced
• a small handful of fresh mint, leaves picked
and finely sliced
• 1 clove of garlic, peeled and very
finely sliced
• sea salt and freshly ground black pepper