by jessm4
jessm4's Notes:
3 skinny aubergines/eggplants cut into 1/2cm rounds Ask a question about this ingredient
small handfuls mint Ask a question about this ingredient
small handfuls flat leaf (italian) parsley Ask a question about this ingredient
1 glug of quality olive oil Ask a question about this ingredient
a pinches of salt and a grind of pepper Ask a question about this ingredient
1 glug of italian white wine vinegar Ask a question about this ingredient
2 cloves of garlic thinly sliced/finely chopped Ask a question about this ingredient
10 slices of crunchy bread Ask a question about this ingredient
make the dressing by adding a roughly chopped parsley and mint, olive oil, vinegar, s+p, and garlic to a medium sized bowl.
Ask a question about this stepheat a griddle pan or bbq grill till quite hot then with a spalsh of oil add the eggplant turning regularly till both sides are coloured and have softened considerably in texture. when the eggplant is not far off add the slices of bread to the grill (or simply place in toaster however you won't get the lovely taste/appearance of the grill marks) and when toasted to your liking rub a cut in half clove of garlic over the bread.
Ask a question about this stepwhen the eggplant is done add it to the the dressing bowl and give a good mix ensuring all pieces get well coated. then it's time to plate up-simply place it on the slightly chared toast and pour over any excess dressing so all the flavour soaks into the toast.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
