Bruschette recipe (aubergine & mint) | Starter recipes & snacks

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aubergine and mint bruschette

starter
Heat a griddle pan until nice and hot. Lay your aubergine 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 aubergines 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 aubergines are all done, add them to the dressing and mix around, then check the seasoning again and divide on to the bruschette. Press the topping into the toast so all the lovely flavour gets sucked in!

• from Jamie's Italy

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ingredients

• 2 nice firm aubergines, the round purple Italian ones if possible, sliced lengthways 3mm/about ? 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

user comments

2 comments

1. Lara Fri 16 Jan 2009 @ 20:28 I honestly never had tastier bruschetti!! Will definitely cook them again... very soon!!

2. Henry Laubscher Sun 08 Jun 2008 @ 10:47 Hi! I'm a 23 year old living in a very, very small town in South Afrika. if at all possible, could you maybe visit us sometime to try our traditional South African dishes. From koeksisters in the Afrikaans culture right up to traditional Zulu and indian dishes.
Hope you will come and visit us soon!
Kind regards, Henry Laubscher,
Bronkhorstspruit, Gauteng, south Africa.