Aubergine Bruschetta

This is a fantastic appetizer for parties which can be made in advance earlier in the day.

2 aubergines, sliced lengthways about 3mm thick - the thinner the better

extra virgin olive oil

white wine or herb vinegar

2 sprigs of fresh flat-leaf parsley, leaves picked and finely sliced

1 small handful fresh mint, leaves picked and finely sliced

1 clove garlic, peeled and very finely sliced

sea salt

freshly ground black pepper

heat a griddle pan or baking tray over a lowish flame 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 and does take a bit of time and patience.

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 (toasted bread cooked in garlic and olive oil). Press the topping into the toast so all the lovely flavour gets sucked in!