Search

Minty aubergine bruschetta

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Minty aubergine bruschetta
Minty aubergine bruschetta
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Aubergine comes into its own on these simple bruschettas. They can make a speedy lunch, a hearty nibble or a simple canapé just adjust the sizes to the occasion. Heat your griddle pan oven a medium heat and char 1cm thick slices of aubergine tossed lightly in oil, garlic and mint. Once you have nice char lines set the aubergine aside and griddle slices of ciabatta brushed with olive oil until also charred. To serve simply spoon the aubergine over the ciabatta and enjoy. If your a cheese fiend try crumbling over a little feta its a match made in heaven.

Ingredients

  • 2 aubergines, sliced 1cm thick lengthways
  • 4tbsp olive oil
  • 3tbsp mint, finely chopped
  • 2 garlic cloves, finely sliced
  • 8 slices of ciabatta, 1cm thick

Aubergines delicate flavour is best served at room temperature on bruschetta. So if you make it in advance make sure you leave it out of the fridge for at least 30 mins

Method

  1. Place the sliced aubergine in a large bowl and drizzle with 2tbsp of olive oil. Season with salt and pepper and scatter over the mint and garlic. Toss well to coat.
  2. Heat a griddle pan until hot and cook the slices in batches on both sides for 1-2 mins until soft and charred. Transfer to a plate and wipe down the griddle pan.
  3. Brush the ciabbata with the remaining 2tbsp of olive oil. Return the griddle pan to the heat and when hot griddle the ciabatta until charred well on both sides.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter