Bruschetta with Marinated Eggplant and Mint


Preparation info

  • Difficulty


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!


  • 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/ cup) red wine vinegar
  • 1 green capsicum (bell pepper)
  • 1 bunch of fresh mint leaves cut into strips
  • 4 slices of coarse Italian bread
  • 1 garlic clove


Cut the eggplants into slices approx. ½ cm ( 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 until used.

Stir the honey through the vinegar. Beat in a trickle of olive oil until the dressing thickens. Season with salt and pepper. Halve the capsicum, remove the seeds and finely chop. Stir two-thirds of the mint through the dressing. Stir the dressing into the eggplant and leave to stand for at least 30 minutes.

Before serving, heat the grill pan. Grill the bread slices on both sides until brown. Trickle with olive oil and rub the garlic clove on the bread. Cover with a few eggplant slices. Garnish with the fresh mint and freshly ground pepper and serve with the remaining eggplant.