With its great gift for soaking up flavour, this Mediterranean vegie begs to brush up against garlic and fresh mint.
- 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.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set