Eggplant with Mint Bruschetta

Eggplant with Mint Bruschetta
Photo by Scott Peterson

Ingredients

  • 1/8 teaspoon freshly ground pepper
  • ½ teaspoon dried red chile flakes
  • Basic Bruschetta
  • 1 small red onion, diced
  • 6 mint leaves, chopped
  • 1/3 cup olive oil
  • 1 medium eggplant, diced
  • + 3 more ingredients
    • Extra-virgin olive oil for drizzling
    • ½ teaspoon sea salt
    • 1 clove garlic, thinly sliced

1. Heat the olive oil in a large frying pan over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook another minute, then add eggplant, salt, chile flakes, and pepper. Stir to coat with oil and turn heat to medium-low. Cook, stirring every few minutes, until eggplant ...

View full recipe at My Recipes

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