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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 2 nice firm eggplants, the round purple italian ones if possible, about 1/8 inch thick
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No herb vinegar
                                                                  • Yes No 2 sprigs of fresh flat parsley, leaves
                                                                  • Yes No a of fresh mint
                                                                  • Yes No 1 of garlic, and very
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Heat a griddle pan until nice and hot. Lay your eggplant slices on it side by side, and when they are nicely charred on both sides, put them into a bowl. You will probably need to do this in several batches. While the eggplants are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint, and garlic, into another bowl and season with salt and pepper. When the eggplants are all done, add them to the dressing and mix around, then check the seasoning again and divide onto the bruschetta. Press the topping into the toast so all the lovely flavor gets sucked in!
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix

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