Gluten free bread, cut into slices and toasted
2 nice firm eggplant, sliced lengthways about 3mm thick
1 tbsp garlic infused oil
extra virgin olive oil
white wine or herb vinegar
2 sprigs fresh flat-leaf parsley, leaves picked and finely sliced
1 small handful fresh mint, leaves picked and finely sliced
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 eggplant are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint and garlic infused oil, into another bowl and season with salt and pepper.
When the eggplant are all done, add them to the dressing and mix around, then check the seasoning again and divide on to the bruschetta. Press the topping into the toast.
Recipe adapted from: Jamie Oliver