formation of cauterizing marked lines, about 5minutes.
Rotate by 90° and continue until the formation of a diamond. Turn the Eggplant skin sideand finish cooking. Will be ready when the pulp will have a smooth texture and creamy, about 20minutes. Meanwhile, prepare the dressing, choppedMint (6) and put it in a bowl with the olive oil mixed with vinegar (7),salt and pepper 8) andemulsified. When eggplants are ready remove the grid (9) and remove the pulp with a spoon (10) and put itaside (11).
Then prepare the bread (12) brush with oil (13) and place it on the grill (14), when cooked rub garlic on toasted bread (15), arrange over the flesh of the Eggplant (16), seasoned with the previously prepared dressing, flavored with some grain of salt (17) and decoratedwith mint leaves (18). The Eggplant will be creamycontrast to the crisp spiced with garlic bruschetta.Brush the bread slices with oil and grill the same way.