Aubergine & Mint Bruschetta (Will also work with Courgette)
Ok, so this Aubergine & Mint Bruschetta might just be one of my favourite bruschetta recipes E V E R. It’s also one of the first BBQ dishes I ever made that I felt properly proud of – I still remember being blown away by how simple it was, yet so flavourful. This one’s inspired by a Jamie Oliver recipe and it’s an absolute keeper.
The magic starts with grilled aubergine, either cooked over the BBQ or in a grill pan. Once tender and smoky, it’s marinated in a punchy dressing of olive oil, white wine vinegar, mint, parsley, garlic, salt, and pepper. It’s fresh, tangy, herby, and full of flavour.
Piled onto slices of freshly grilled bread rubbed with garlic, the juices soak into the crusty base and turn it into something honestly a bit irresistible. Serve while still warm, or prep ahead and serve cold – it’s just as tasty either way.
You can easily swap the aubergine for courgette, or try with roasted peppers or thinly sliced fennel. Even broccoli or cauliflower would work if you slice them nice and thin.
Craving more bruschetta inspiration? Check out my Bruschetta with Romanesco & Anchovies or Sautéed Red Pepper Bruschetta!
Why You’ll Love This Aubergine & Mint Bruschetta:
✔️ BBQ-friendly or stovetop-ready – Grill your veg on the BBQ or inside, both taste amazing.
✔️ Simple ingredients, bold flavour – Just fresh veg, herbs, and a zippy dressing.
✔️ Perfect appetiser or side – Great for entertaining or a summer lunch.
✔️ Make-ahead friendly – Flavours only get better as it sits.
✔️ Versatile base – Works with aubergine, courgette, peppers, or even fennel.
✔️ Naturally vegan – No need for substitutions.
Can I make this Aubergine Bruschetta ahead of time?
Yes! You can grill and marinate the aubergine in advance and assemble just before serving. It’s delicious warm but just as lovely at room temperature.
What type of bread works best for bruschetta?
Choose something sturdy – like a sourdough or rustic Italian loaf. Slice it thick, grill or toast until golden, and rub with garlic for extra flavour.
Can I use courgette instead of aubergine?
Absolutely – courgette bruschetta is equally delicious. Just slice thinly, grill until golden, and follow the same marinating method.
Is this recipe vegan?
Yes – it’s 100% vegan-friendly and packed with flavour. No cheese or dairy needed!
How thin should I slice tougher veggies like fennel or cauliflower?
Very thinly – ideally with a mandolin. This ensures they cook quickly and take on that lovely char before burning.
Aubergine & Mint Bruschetta
(2 votes, average: 3.50 out of 5)
Loading...Ingredients
- The aubergine topping
- 2 aubergines, sliced lengthways about 3mm thick (see notes)
- 8 tbsp extra virgin olive oil
- 3 tbsp white or red wine vinegar (or herb vinegar)
- Small bunch fresh parsley, finely chopped
- Small bunch fresh mint, leaves picked and finely sliced
- 1 clove garlic, grated
- sea salt
- freshly ground black pepper
- The bruschetta
- 1 large baguette or ciabatta, sliced in ± 1 cm thick diagonal slices (I like to use whole grain bake-off bread)
- 1 large garlic clove, peeled but left whole
Instructions
Heat a grill pan until nice and hot.
Lay the aubergine diagonally side by side without overlapping.
Brush with some olive oil and when charred flip to the other side.
When charred nicely 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 done add them to the dressing and mix around.
Taste and season with some extra pepper and salt if needed. Let rest in the bowl.
In the same grill pan lay your bread slices and grill until nicely charred on both sides, brushing with some olive oil when needed.
When done remove from the pan and immediately rub the raw garlic clove over the hot bread, the garlic will pretty much 'melt' into the bread.
Press the aubergine topping into the toast so all the lovely flavour gets sucked in and drizzle with the remaining dressing.
Notes
Courgette will also work great with this dish, the recipe is exactly the same, you only need to slice the courgette slighty thicker as the flesh is a bit more delicate. I like to slice it at about 5 mm thickness.
