Serves 8

8 small Asian eggplants
1/2 cup olive oil
2 cloves garlic, chopped
1/4 cup balsamic vinegar
3 Tbs. chopped fresh mint leaves
salt and pepper
16 slices baguette

Trim ends of eggplant and cut lengthwise into 3/8 inch slices. Brush each slice on both sides with some of the olive oil, using about 1/4 cup. Grill on both sides until zucchini is golden brown. Remove to platter and while still hot sprinkle with garlic, mint and vinegar. Let cool and taste for salt and pepper.

For the bruschetta: Brush remaining olive oil on both sides of baguette slices. Cook bread on both sides over medium-hot grill until golden.

To serve: Top each bruschetta with a few eggplant slices or pass bruschetta with platter of eggplant.
(Louise Fiszer)