aubergine and mint bruschetta


• 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


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 Tables

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