Eggplant With Mint Bruschetta

1. 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. 2

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

3. 3

   Note: Nutritional analysis is per serving with bruschetta.

* Per serving · 4 servings · Values may vary.

No additional tips available.