An Eggplant Bruschetta
I can live without nibbles with drinks (you might get an olive if you’re lucky), but from time to time the genre gets an outing. They tend to be more substantial than most, as I have a fear of anything that might fit the name canapé. Little rounds of toast piled with grilled eggplant in a lemon and herb dressing is a tantalizing mixture of crisp and soft.
Recipe information
Yield
makes 4 to 6 small rounds of toast, maybe more
Ingredients
Preparation
Step 1
Cut the eggplants into 1/4-inch-thick (6-mm-thick) slices about the thickness of two one-pound coins, put them in a colander, sprinkle with sea salt, and leave for half an hour. Get a grill or ridged grill pan hot. Rinse and dry the eggplants, then place them on the grill. While they are cooking, pour the oil into a bowl, then add the lemon zest and juice, and a mild grinding of salt and coarse black pepper. Tear the basil leaves into large pieces, then remove the mint leaves from their stems and toss them into the dressing with the basil leaves.
Step 2
When the eggplants are tender and nicely charred on both sides, add them to the herbed oil. Toss gently and leave to marinate for a good fifteen minutes or so (longer will not hurt), then pile onto the hot toast. Drizzle over any remaining dressing.
