aubergine and mint bruschetta

method

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 bruschetta. Press the topping into the toast so all the lovely flavor gets sucked in!

• from Jamie's Italy

ingredients

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

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tried this recipe or a similar one? share your tips...

1. by Pooja Bhudia on Fri 21 Oct 2011 @ 13:11

How many does this dish serve ? ? ?

2. by Sue on Thu 21 Jul 2011 @ 22:38

Can you serve this dish cold?

3. by irma on Wed 11 May 2011 @ 15:27

I cooked this today, sooo tasty just loved it, going to cook it often this summer. <br /> thanks a lot

4. by anaeli on Tue 19 Apr 2011 @ 20:03

This recipe is simply delicious... have done it twice in the last 10 days, there is never enough of it!

5. by rachel on Sun 17 Apr 2011 @ 19:42

Just Heavenly, want more..now!

6. by anita shrestha on Wed 22 Dec 2010 @ 09:50

This looks simple and interesting and yet looks exotic...will definately try this as aubergines are my favorite...in our part of the world they are either called brinjal or eggplant....

7. by Lara on Fri 16 Jan 2009 @ 20:28

I honestly never had tastier bruschetti!! Will definitely cook them again... very soon!!

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