© David Loftus
eggplant and mint bruschetta
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!
2 nice firm eggplants, the round purple Italian ones if possible, sliced lengthwise about 1/8 inch thick