Bruschetta with Grilled Eggplant | Easy Italian Snack

Wash the eggplants and cut them into slices about 3 mm thin. Grill the slices on a grill over low heat, turning once. Caution: The thin slices can quickly turn black. Alternatively, you can bake the eggplants in the oven on a baking sheet lined with parchment paper at 160 degrees (grill function) for approx. 25-30 minutes.

Meanwhile, in a large bowl, mix the olive oil with a pressed garlic clove, the chopped herbs (mint and parsley), and the white wine vinegar. Let the grilled eggplants cool briefly, then season with salt and pepper and mix with the herb oil. It's best to gently massage the oil into the eggplants. Chill in the refrigerator and season again with salt and pepper before serving.

Halve the bread slices and toast them until crispy in the oven, toaster, or on the grill. Rub the warm bread with the second garlic clove and drizzle with a little olive oil. Generously spread the eggplant mixture on the bread and serve immediately.