Bruschetta with Eggplants


  • Favorite bread
  • 2 eggplants
  • Extra virgin olive oil
  • White wine
  • 1 bunch fresh parsley
  • A few leaves of fresh mint
  • 1 clove of garlic
  • Salt and pepper by taste


  1. Put a grill pan over medium heat. Cut eggplant crosswise into slices one inch thick, and puts them on the hot grill. Let them bake a few minutes, then turn them over. You may not fit all slices on the grill first.
  2. In a bowl mix 8 tablespoons olive oil 3 tablespoons wine, then add finely chopped parsley, mint and garlic (just cut very fine), then season with salt and pepper to taste. Mix all ingredients.
  3. Once you have baked eggplant, add them to the bowl with the sauce and mix everything.
  4. Fry slices of bread on the stove (or toaster), and while slices are warm, put on the eggplant soaked in sauce.