Eggplant with Mint Bruschetta

Eggplant with Mint Bruschetta Recipe
Scott Peterson
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.

Yield:

Makes topping for 8 bruschettas

Recipe from

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving with bruschetta.

Note:

Jennifer McIlvaine,

Bruschettina, Ballard, Columbia City, and Edmonds, WA,

August 2006
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