Take this list with you to any of our 8 supermarkets:
Heat a pan and then lay the aubergine slices. When they are charred on both sides, put them into a bowl.
In another bowl, put some olive oil and white wine, with the parsley, mint and garlic, and season with salt and pepper.
Add the aubergines to the dressing and mix around. Place them onto the bruschetta, pressing the topping into the toast so all the lovely flavour gets sucked in!