Ok so this must be one of my favourite bruschetta’s E V E R. It’s also one of the first dishes I remember making for a BBQ which I was really proud of, I was so amazed by the flavours of such simple ingredients!
You can make it either on the BBQ or in a grill pan, both super tasty. The grilled aubergine is marinated in a dressing of olive oil, wine vinegar, mint, parsley garlic, pepper and salt.
Divide them over freshly grilled bread slices rubbed with garlic and let the juices of the dressing soak into the bread. Serve when still a bit warm, but great cold as well!
Recipe inspired by Jamie Oliver.
Aubergine & Mint Bruschetta
- 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
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.
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.