An Eggplant Bruschetta

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.

Get a grill or ridged grill pan hot.

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

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.

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.

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

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

Drizzle over any remaining dressing.