Aubergine Bruschetta with Fresh Herbs

Wash the aubergine and cut it into thin slices, about 3 mm thick. Grill the slices over low heat, turning them once. Be careful, as thin slices can burn quickly. Alternatively, you can prepare them in an oven on a baking sheet lined with parchment paper (using the grill function) at 160 degrees Celsius for about 25-30 minutes.

Meanwhile, in a large bowl, mix together the olive oil, one crushed garlic clove, chopped mint, parsley, and white wine vinegar. Let the grilled aubergine cool slightly, then season with salt and pepper, and toss it in the spiced oil. It's best to thoroughly massage the oil into the aubergine by hand. Refrigerate to allow the flavours to meld, then taste before serving and add more salt or pepper if needed.

Cut the bread slices in half and toast them until crispy in the oven, toaster, or on a grill. Rub the toasted bread with the other garlic clove and drizzle with a little olive oil. Serve with the spiced aubergine mixture on top.