Aubergine and mint bruschette





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 bruschette. Press the topping into the toast so all the lovely flavour gets sucked in!

1 comment:

Anonymous said...

Hello exceptional blog! Does running a blog like this take a large
amount of work? I've no understanding of programming but I was hoping to start my own blog soon. Anyways, if you
have any suggestions or tips for new blog owners please share.

I know this is off topic nevertheless I just had to ask.
Kudos!

my web site electric cigarette product reviews