Eggplant with Mint Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bright mint, spicy chile, and rich eggplant meld together into an almost creamy spread. For an even creamier texture, peel the eggplant before cooking. Prep and Cook Time: 30 minutes. Ingredients:
1/3 cup olive oil |
1 small red onion, diced |
1 clove garlic, thinly sliced |
1 medium eggplant, diced |
1/2 teaspoon sea salt |
1/2 teaspoon dried red chile flakes |
1/8 teaspoon freshly ground pepper |
6 mint leaves, chopped |
basic bruschetta |
extra-virgin olive oil for drizzling |
Directions:
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 is soft, about 20 minutes.
2. Stir in mint. Let mixture cool to room temperature and spoon onto bruschettas. Drizzle with extra-virgin olive oil.
3. Note: Nutritional analysis is per serving with bruschetta.
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