Eggplant with Mint Bruschetta

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

Servings 0

Amount Per Serving
Calories 284Calories from Fat 79

% Daily Value *
Total Fat 25g39%

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

Dietary Fiber 1.7g7%
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Eggplant with Mint Bruschetta