Bruschetta with Eggplant and Fresh Herbs

Wash the eggplant and cut into slices about 3 mm thin. Grill the slices on the grill over low heat, 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.

Meanwhile, 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.

Let 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.