Jamie Oliver Aubergine Bruschetta

If you’re after a quick, vibrant appetiser that’s bursting with smoky depth and fresh herbaceous notes, this Jamie Oliver Aubergine Bruschetta is exactly what you need. With tender slices of grilled aubergine marinated in a zippy herb dressing, all piled on crusty toasted bread, every bite delivers a punch of flavour and rustic charm. I made this on a whim for a weekend lunch, and it completely stole the show—so simple, yet so delicious. (inspired by Jamie Oliver)

Ingredients Needed

For the Aubergine Bruschetta:

• 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 Jamie Oliver Aubergine Bruschetta

Heat the Griddle:

Start by getting your griddle pan really hot—it should almost be smoking. This is the key to achieving that gorgeous char on the aubergines. Don’t be tempted to oil the pan; instead, brush the aubergine slices lightly with olive oil if needed.

Grill the Aubergines:

Lay the aubergine slices flat on the hot griddle in a single layer. Let them sit undisturbed for a few minutes until the griddle lines appear, then flip and char the other side. You’ll probably need to do this in batches. As each batch finishes, transfer them to a large bowl.

Make the Marinade:

While the aubergines are still grilling, combine about 8 tablespoons of extra virgin olive oil with 3 tablespoons of white wine or herb vinegar in a mixing bowl. Stir in the sliced parsley, mint, and garlic. Season well with sea salt and black pepper—this dressing is what brings the whole dish to life.

Marinate the Aubergines:

Once all the aubergines are grilled, toss them into the dressing while they’re still warm. This helps them soak up all the herby, garlicky goodness. Let them sit for at least 10 minutes—longer if you’ve got the time.

Assemble the Bruschetta:

Toast your bread slices until golden and crisp. Spoon over the marinated aubergines, pressing them lightly into the toast so the flavours mingle. Serve immediately while the contrast between warm toast and cool, tangy topping is just perfect.

Why I Love This Recipe

I whipped up this Jamie Oliver Aubergine Bruschetta for a family brunch, and it was one of those dishes that disappeared before I could plate the last piece. It’s endlessly adaptable and really showcases how a few fresh ingredients can turn into something magical. Plus, that smoky aubergine with mint and parsley? Total flavour bomb.

Recipe Tips

• Use a hot griddle pan: It makes all the difference in getting that proper smoky char.
• Even slicing is key: Keep aubergine slices the same thickness to avoid burning or undercooking.
• Let it marinate: Don’t rush this step—the longer it sits, the better it tastes.
• Add extra toppings: Try crumbled feta, pine nuts, or a drizzle of pomegranate molasses.
• Toast bread just before serving: Keeps everything crisp and avoids soggy bruschetta.

How To Store This Jamie Oliver Aubergine Bruschetta

At Room Temperature

Best served fresh, but can sit out for up to 2 hours at room temp if you’re entertaining.

In the Fridge

Store leftover aubergine topping in an airtight container for up to 3 days. Keep the bread separate to maintain its crunch.

In the Freezer

The aubergine mixture doesn’t freeze well due to the fresh herbs and oil. It’s best made and eaten fresh.

Reheating

Gently rewarm the aubergine in a pan over low heat or bring to room temperature. Toast fresh bread and assemble right before serving.

Nutrition Facts (per serving)

• Calories: 198
• Carbs: 9.9g
• Protein: 2.4g
• Fat: 16.8g
• Sugar: 2.2g
• Fibre: 2.2g
• Sodium: Approx. 220mg

Let’s Answer a Few Questions! (FAQs)

Can I use a regular frying pan instead of a griddle?
Totally! You won’t get the same grill marks, but the flavour will still be spot on.

What bread works best for bruschetta?
A crusty sourdough or rustic country loaf is ideal—something that holds up under juicy toppings.

Can I make this ahead?
You can prep the aubergine mixture a day in advance and toast the bread just before serving.

What can I use instead of mint?
Fresh basil or oregano works beautifully here if mint’s not your thing.

Is this vegan?
Yes, as written it’s completely plant-based and vegan-friendly!

Try More 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