Grilled Eggplant Bruschettas

To prepare the grilled eggplant bruschettas, heat the grill. In the meantime, wash and trim the eggplants 1. Cut them in half lengthwise 2 and brush with extra virgin olive oil 3.

Make crosshatch cuts on the pulp 4. Place them on the hot grill with the pulp side down and cook for 6-7 minutes, then flip and continue for another 6-7 minutes (cooking time depends on the size of the eggplants) 5. Once cooking is complete, set them aside and once cooled, you can scoop out the pulp which will be used for the bruschettas 6. Keep the grill on the heat, it will be used for the bread.

Divide the baguettes in half or into more parts if they are very long, then open them up 7, brush with oil 8 and grill them until golden 9.

Finely chop the mint leaves 10, put them in a small bowl and season with extra virgin olive oil 11, salt, and vinegar 12.

With this mix you can season the eggplant pulp 13. Now, if you like, rub the toasted bread slices with a garlic clove. Then distribute the eggplant pulp 14 and serve the grilled eggplant bruschettas with additional mint leaves if desired 15.