Eggplant with Mint Bruschetta

Eggplant with Mint Bruschetta
Photo by Scott Peterson


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

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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