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Bruschette Recipe (Aubergine & Mint)

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Ingredients

extra virgin olive oil

sea salt and freshly ground black pepper

white wine or herb vinegar

2 sprigs of fresh flat leaf parsley leaves picked and finely sliced

2 nice firm aubergines the round purple Italian ones if possible sliced lengthways 3mm about inch thick

a small handful of fresh mint leaves picked and finely sliced

1 clove of garlic peeled and very finely sliced

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