Bruschetta with Marinated Eggplant and Mint

Name: Bruschetta with Marinated Eggplant and Mint
Ingredients: 1 garlic clove; 2 eggplants (aubergines); approx. 250 ml (9 fl oz/1 cup) extra virgin olive oil and a little extra; 2 tbsp honey; 120 ml (approx. 4 fl oz/⅔ cup) red wine vinegar; 1 green capsicum (bell pepper); 1 bunch of fresh mint leaves cut into strips; 4 slices of coarse Italian bread

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Immersed in oil, the preserved eggplant can easily be kept for 2 weeks. It will, however, become more oily but the flavour will be more intense!

Ingredients

2 eggplants (aubergines)
approx. 250 ml (9 fl oz/1

Starter
Side dish
Vegetarian

Method

Cut the eggplants into slices approx. ½ cm (⅛ inch) thick. Heat a grill pan until it smokes. Cover the slices on both sides with a thin coat of olive oil. Grill the eggplant on both sides until done. Save