Aubergine and Mint Crostini

Meat Free Monday
Aubergine & Mint Crostini
Serves Serves 6
Print recipe
  • Prep time 5 mins
  • Cook time 15 mins
  • Ready time 20 mins

These Aubergine and Mint Crostini are perfect for a dinner party when you’re looking to impress.

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  • 2 aubergines, sliced lengthways about 3mm thick
  • 1 medium loaf of ciabatta bread (or similar)
  • extra virgin olive oil
  • 250 g white wine (½ cup)
  • 2 sprigs fresh flat-leaf parsley, leaves picked and finely sliced
  • a handful fresh mint, leaves picked and finely sliced
  • 1 clove of garlic, peeled and very finely sliced
  • sea salt and freshly ground black pepper


Heat a griddle pan until hot. Lay aubergine 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 aubergines are grilling, put 8 tablespoons of olive oil and 3 tablespoons of wine, with the parsley, mint and garlic, into another bowl and season with salt and pepper.

When the aubergines are all done, add them to the dressing and mix around, then check the seasoning again.

Toast the ciabatta bread and cut, then press the topping into the toast so all the lovely flavour gets sucked in.