Grilled aubergine bruschetta with mint and vinegar

Ingredients

For 1 serving

• Whole wheat bread40 g
• Eggplant80 g
• Mintto taste
• Garlic1 clove
• White wine vinegar5 ml
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, sulphites,

In season: July – September

Method

1. Heat a griddle or ridged pan well over high heat.
2. Meanwhile wash and trim the aubergine and cut it into thin slices about half a centimetre thick.
3. Grill the slices for 3 minutes per side, until soft with good griddle marks, and transfer them to a plate.
4. Dress them while still hot with the oil, white wine vinegar, thinly sliced garlic, torn mint leaves and salt: warm, they soak up the dressing better.
5. Toast the wholemeal bread on the same griddle for 2 minutes per side, until crisp, and top it with the aubergines.