adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bruschetta alla melanzane (eggplant bruschetta)
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Mediterranean vegetable shines with bold flavors of garlic and mint.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 large eggplant, cut into 5mm-thick slices
  • 62.50 ml shredded fresh mint
  • 60ml (1/4 cup) extra virgin olive oil
  • 20.00 ml red wine vinegar
  • Ciabatta bread, chargrilled, to serve
Instructions:
  • In a large frying pan over medium heat, heat 1 tablespoon of olive oil. Cook one-third of the eggplant slices for 4-5 minutes on each side until they are golden and tender. Transfer to a plate lined with paper towels and season with salt and pepper. Repeat this process with the remaining olive oil and eggplant slices in two more batches.
  • In a shallow dish, mix together mint, extra virgin olive oil, red wine vinegar, and garlic. Add the eggplant and toss well to coat. Let it marinate for 1 hour. Serve with chargrilled bread.

Similar Recipes