Smokey vegetable bruschetta

Prep time: min
Total time: min
Serves 4
large eggplant
1/2 bunch
fresh mint
1/2 bunch
fresh Italian parsley
2 cloves
olive oil
zest and juice of lemons
fresh red chili
1 loaf
extra virgin olive oil
sea salt and freshly ground black pepper
(1/4 of the recipe):
13.8 g
saturated fat
2.1 g
38 g
9 g
12.3 g
1.4 mg


  1. Halve the eggplant and zucchini lengthways and score the flat side of each half. Place the pieces flat-side down on the barbecue and cook until golden brown. Meanwhile, pick and chop the mint and parsley leaves then peel and finely chop 1 of the garlic cloves.

  2. Wrap the eggplant and zucchini separately in double layers of foil with a good drizzle of olive oil, half the lemon juice, all of the zest and a good sprinkling of parsley (twist the ends to make the packages look like Christmas crackers). Place them both on the barbecue and cook for 25 to 30 minutes until soft and slightly blackened, turning regularly with tongs. (Alternatively, brown the veggies on a hot, dry grill pan then cook the parcels in an oven preheated to 400°F/200°C, for 20 minutes until soft.)

  3. Meanwhile, prick the chili all over with a knife so it doesn’t explode. Blacken it on all sides over the barbecue (or directly over a gas stove top) then wrap in plastic wrap until cool. Peel, seed and chop.

  4. Unwrap the foil parcels and place the veggies on a cutting board. Remove the stalk and skin from the eggplant, top and tail the zucchini, then chop the veggies and add to a bowl. Dress with a lug of extra virgin olive oil and the remaining lemon juice. Add the chopped garlic to the bowl, along with most of the chili and mint. Toss and season.

  5. Slice the ciabatta at an angle, lightly toast the slices, then rub them with the cut sides of the remaining garlic clove. Drizzle with extra virgin olive oil. Spoon over some of the lovely, smoky veggies and sprinkle with the remaining chili and mint.