Eggplant With Mint Bruschetta

Name: Eggplant With Mint Bruschetta
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; Extra-virgin olive oil for drizzling

9 ingredients

3 steps

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
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.