Bruschetta alla melanzane (eggplant bruschetta)
With its great gift for soaking up flavour, this Mediterranean vegie begs to brush up against garlic and fresh mint.RECIPE NOTES
This marinated eggplant dish is great on its own or as part of an antipasto platter.
Serves 6 as a starter or light meal.
Make meatless balls: cook and mash eggplant then mix with egg, garlic, herbs, parmesan and breadcrumbs, shape into balls and shallow-fry.
Ingredients
1 cups Olive oil
1 slice Large eggplant
60 milliliters Extra virgin olive oil
1 tbsps Red wine vinegar
1 slice Garlic clove
1 slice Ciabatta bread
Preparation
Step 1
Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Cook one-third of the eggplant for 4-5 minutes each side or until golden and tender. Transfer to a plate lined with paper towel. Season. Repeat, in 2 more batches, with the remaining olive oil and eggplant.
Step 2
Meanwhile, combine the mint, extra virgin olive oil, red wine vinegar and garlic in a shallow dish. Add the eggplant and toss to combine. Set aside for 1 hour to marinate. Serve with chargrilled bread.
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