Aubergine & mint bruschetta

                    Basic bruschetta using traditional sourdough bread

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                    Aubergine & mint bruschetta

                    Aubergine & mint bruschetta

                    Serves 6
                    Cooks In10 minutes
                    DifficultySuper easy
                    Nutrition per serving
                    • Calories 198 10%
                    • Fat 16.8g 24%
                    • Saturates 2.4g 12%
                    • Sugars 2.2g 2%
                    • Salt 0.6g 10%
                    • Protein 2.4g 5%
                    • Carbs 9.9g 4%
                    • Fibre 2.2g -
                    Of an adult's reference intake
                    Recipe From

                    Jamie's Italy

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                    Ingredients

                    • 2 nice firm aubergines , sliced lengthways about 3mm thick
                    • extra virgin olive oil
                    • white wine or herb vinegar
                    • 2 sprigs fresh flat-leaf parsley , leaves picked and finely sliced
                    • 1 small handful fresh mint , leaves picked and finely sliced
                    • 1 clove garlic , peeled and very finely sliced
                    • sea salt
                    • freshly ground black pepper
                    Tap For Method
                    Recipe From

                    Jamie's Italy

                    Tap For Ingredients

                    Method

                    1. Heat a griddle pan until nice and hot. Lay your aubergine slices on it side by side and when they are nicely charred on both sides, put them into a bowl. You will probably need to do this in several batches.
                    2. While the aubergines are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint and garlic, into another bowl and season with salt and pepper.
                    3. When the aubergines are all done, add them to the dressing and mix around, then check the seasoning again and divide on to the bruschetta. Press the topping into the toast so all the lovely flavour gets sucked in!
                    Recipe From

                    Jamie's Italy


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