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Aubergine And Mint Bruschetta

Published Sunday, 17 June, 2012 by Gillian

Summer heaven on toast!



  • 2 aubergines
  • oil
  • white wine (can also be used for drinking..) or herb vinegar
  • 2 sprigs of parsley
  • handful of mint
  • 1 clove garlic
  • salt and pepper
  • bread rolls


1. Slice the aubergines and brown on both sides in a hot pan (do this in batches).

2. In a bowl: 8 tablespoons olive oil, 3 tablespoons wine, finely chopped parsley, finely chopped mint, garlic, pinch of salt and pepper.

3. Add the aubergines to the dressing and mix. Place onto some toasted bread rolls so all the flavour is soaked up. Devour!

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