This delicious Jamie Oliver Aubergine Bruschetta is a quick and easy appetiser packed with smoky, charred flavours. Grilled aubergines are marinated in olive oil, vinegar, and fresh herbs, then piled onto crispy toasted bread. It’s light, flavourful, and perfect for any occasion. You can also swap the herbs or add your favourite toppings for extra variety!
Ingredients Needed
- 2 firm aubergines (eggplants), preferably round Italian ones, sliced lengthways (about 3mm / ⅛ inch thick)
- Extra virgin olive oil
- White wine vinegar or herb vinegar
- 2 sprigs fresh flat-leaf parsley, leaves finely sliced
- A small handful of fresh mint, leaves finely sliced
- 1 garlic clove, peeled and very finely sliced
- Sea salt and freshly ground black pepper
How To Make Aubergine Bruschetta
- Heat the griddle pan: Place a griddle pan over high heat until hot.
- Grill the aubergines: Lay the aubergine slices side by side on the pan. Grill until nicely charred on both sides, then transfer to a bowl. Cook in batches if needed.
- Prepare the marinade: While the aubergines are grilling, mix 8 tablespoons of olive oil and 3 tablespoons of vinegar in a bowl. Add the parsley, mint, and garlic, then season with salt and pepper.
- Marinate the aubergines: Once all the aubergines are grilled, add them to the dressing and mix well. Adjust seasoning if needed.
- Assemble the bruschetta: Divide the aubergines onto toasted bread slices. Press the topping into the toast so it soaks up all the flavours. Serve immediately and enjoy!
Recipe Tips
- Use a hot griddle pan: A very hot pan helps char the aubergines properly, giving them a smoky flavour without making them soggy.
- Slice the aubergines evenly: Keep the slices the same thickness (about 3mm / ⅛ inch) so they cook evenly and don’t burn.
- Let the aubergines soak: After grilling, let the aubergines sit in the marinade for at least 10 minutes to absorb the flavours.
- Adjust seasoning before serving: Taste the marinated aubergines before topping the bruschetta and add more salt, pepper, or vinegar if needed.
How To Store Leftovers?
Let the aubergine bruschetta cool to room temperature. Store the aubergine topping separately in an airtight container in the fridge for up to 3 days. Keep the toasted bread at room temperature to prevent it from becoming soggy.
Nutrition Facts
Serving Size: 1 serving
- Calories: 198
- Total Fat: 16.8g
- Saturated Fat: 2.4g
- Total Carbohydrate: 9.9g
- Dietary Fiber: 2.2g
- Sugars: 2.2g
- Protein: 2.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw
- Jamie Oliver Broccoli Soup & Cheesy Soldiers
- Jamie Oliver Sesame Prawn Toasts
- Jamie Oliver Smoked Haddock Pakoras
Jamie Oliver Aubergine Bruschetta
Description
This delicious Jamie Oliver Aubergine Bruschetta is a quick and easy appetiser packed with smoky, charred flavours. Grilled aubergines are marinated in olive oil, vinegar, and fresh herbs, then piled onto crispy toasted bread. It’s light, flavourful, and perfect for any occasion. You can also swap the herbs or add your favourite toppings for extra variety!
Ingredients
Instructions
- Heat the griddle pan: Place a griddle pan over high heat until hot.
- Grill the aubergines: Lay the aubergine slices side by side on the pan. Grill until nicely charred on both sides, then transfer to a bowl. Cook in batches if needed.
- Prepare the marinade: While the aubergines are grilling, mix 8 tablespoons of olive oil and 3 tablespoons of vinegar in a bowl. Add the parsley, mint, and garlic, then season with salt and pepper.
- Marinate the aubergines: Once all the aubergines are grilled, add them to the dressing and mix well. Adjust seasoning if needed.
- Assemble the bruschetta: Divide the aubergines onto toasted bread slices. Press the topping into the toast so it soaks up all the flavours. Serve immediately and enjoy!
Notes
- Use a hot griddle pan: A very hot pan helps char the aubergines properly, giving them a smoky flavour without making them soggy.
- Slice the aubergines evenly: Keep the slices the same thickness (about 3mm / ⅛ inch) so they cook evenly and don’t burn.
- Let the aubergines soak: After grilling, let the aubergines sit in the marinade for at least 10 minutes to absorb the flavours.
- Adjust seasoning before serving: Taste the marinated aubergines before topping the bruschetta and add more salt, pepper, or vinegar if needed.