Bruschetta with Eggplant

Wash the eggplant and slice it into thin slices (approx. 3 mm). Grill the eggplant on a lower heat setting. Turn once during grilling. Be careful, thin slices tend to blacken quickly. Alternatively, you can bake the eggplant on a baking sheet lined with parchment paper in the oven (grill function). In this case, bake for approx. 25 - 30 minutes at 160 degrees.

Meanwhile, in a large bowl, mix olive oil, 1 clove of crushed garlic, herbs, and wine vinegar. Let the grilled eggplant cool down a bit, then season it with salt and pepper and mix with the flavored oil. It's best to manually press the oil into the eggplant. Chill in the refrigerator. Finally, season with salt and pepper again.

Halve the slices of bread and toast them until crispy in the oven, toaster, or on the grill. Rub the toasted bread with a clove of garlic and drizzle with olive oil. Serve with the eggplant mixture.