• 2 nice firm aubergines, the round purple Italian ones if possible, sliced lengthways 3mm/about ? inch thick
• extra virgin olive oil
• white wine or herb vinegar
• 2 sprigs of fresh flat-leaf parsley, leaves picked and finely sliced
• a small handful of fresh mint, leaves picked and finely sliced
• 1 clove of garlic, peeled and very finely sliced
• sea salt and freshly ground black pepper
By Andrew Fernandez:
First of all: Aubergine = Eggplant = Brinjal.
Is it still a Bruschette without the bread? Mint was refreshing in this dish with the white wine. Its a vastly different taste considering the experience I have had with aubergine is with heavy thick curry paste. Thinly sliced pieces will help make it easy to place them on the slices of bread... If I remembered them at the store!
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