Eggplant / Aubergine Bruschetta – a delicious recipe with eggplants, mint, flat leaf, olive oil, salt, white wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
make the dressing by adding a roughly chopped parsley and mint, olive oil, vinegar, s+p, and garlic to a medium sized bowl.
2
heat a griddle pan or bbq grill till quite hot then with a spalsh of oil add the eggplant turning regularly till both sides are coloured and have softened considerably in texture. when the eggplant is not far off add the slices of bread to the grill (or simply place in toaster however you won't get the lovely taste/appearance of the grill marks) and when toasted to your liking rub a cut in half clove of garlic over the bread.
3
when the eggplant is done add it to the the dressing bowl and give a good mix ensuring all pieces get well coated. then it's time to plate up-simply place it on the slightly chared toast and pour over any excess dressing so all the flavour soaks into the toast.
246
kcal
Calories
25
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 skinny aubergines/eggplants cut into 1/2cm rounds, small handfuls mint, small handfuls flat leaf (italian) parsley, 1 glug of quality olive oil, and more.
Yes, Eggplant / Aubergine Bruschetta falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
