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Eggplant with Mint Bruschetta

Scott Peterson
Yield Makes topping for 8 bruschettas
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.


  • 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

Nutrition Information

  • calories 284
  • caloriesfromfat 79 %
  • protein 2.3 g
  • fat 25 g
  • satfat 3.5 g
  • carbohydrate 13 g
  • fiber 1.7 g
  • sodium 459 mg
  • cholesterol 0.0 mg

How to Make It

  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.

Bruschettina, Ballard, Columbia City, and Edmonds, WA