Eggplant with Mint Bruschetta Recipe

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

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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories284

% Daily Value *
Total Fat 25g33%

Saturated Fat 3.5g18%
Cholesterol 0.0mg0%
Sodium 459mg20%
Total Carbohydrate 13g5%

Dietary Fiber 1.7g7%
Protein 2.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Eggplant with Mint Bruschetta