Aubergine mint bruschetta
Ingredients
- 2 nice firm aubergines, the round purple Italian ones if possible, sliced lengthways about 3mm 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
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