An Eggplant Bruschetta

1. 1

   Cut the eggplants into 1/4-inch-thick (6-mm-thick) slices about the thickness of two one-pound coins, put them in a colander, sprinkle with sea salt, and leave for half an hour.

2. 2

   Get a grill or ridged grill pan hot.

3. 3

   Rinse and dry the eggplants, then place them on the grill.

4. 4

   While they are cooking, pour the oil into a bowl, then add the lemon zest and juice, and a mild grinding of salt and coarse black pepper.

5. 5

   Tear the basil leaves into large pieces, then remove the mint leaves from their stems and toss them into the dressing with the basil leaves.

6. 6

   When the eggplants are tender and nicely charred on both sides, add them to the herbed oil.

7. 7

   Toss gently and leave to marinate for a good fifteen minutes or so (longer will not hurt), then pile onto the hot toast.

8. 8

   Drizzle over any remaining dressing.

No additional tips available.