Scott Peterson
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.

How to Make It

Step 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.

Step 2

Stir in mint. Let mixture cool to room temperature and spoon onto bruschettas. Drizzle with extra-virgin olive oil.

Step 3

Note: Nutritional analysis is per serving with bruschetta.

Bruschettina, Ballard, Columbia City, and Edmonds, WA

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