Buy all ingredients right below the recipe
Ingredients
- 2 pieces Eggplant
- 4 slices Sourdough bread
- 2 cloves Fresh garlic
- 1 handful Fresh mint
- 1 handful Fresh flat-leaf parsley
Pantry
- 65 ml Extra virgin olive oil
- 3 tbsp White wine vinegar
- 1 pinch Fine table salt
- 1 pinch Ground black pepper
Preparation & Grilling
- 1Wash the eggplant and cut into slices about 3 mm thin. Grill the slices on the grill at a low setting, turning once. Caution: The thin slices burn quickly. Alternatively, bake in the oven on a baking sheet lined with parchment paper at 160 °C (grill function) for about 25–30 minutes.
- 2Meanwhile, in a large bowl, mix the olive oil with a pressed garlic clove, the finely chopped herbs (mint and parsley), and the white wine vinegar.
- 3Let the grilled eggplant cool briefly, then season with salt and pepper and toss in the oil-herb mixture. It's best to gently massage the oil into the eggplant and let the mixture marinate in the refrigerator. Season again with salt and pepper before serving.
Serving
- 1Halve the bread slices and toast them until crispy in the oven, toaster, or on the grill. Rub the warm slices with the second garlic clove and drizzle with a little olive oil.
- 2Generously spread the eggplant mixture on the bread slices and serve immediately.
Tip
For a particularly authentic aroma, use high-quality extra virgin olive oil and fresh herbs directly from the garden or Gurkerl marketplace.
Gurkerl Küche
Ein Schuss hochwertiges Olivenöl extra nativ am Ende hebt den Geschmack der gegrillten Melanzani perfekt hervor. Dazu passt ein Glas kühler Weißwein!