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 «Bruschetta alla melanzane (eggplant bruschetta)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 1 large eggplant, cut into 5mm-thick slices, 1/4 cup shredded fresh mint, 60ml extra virgin olive oil, 1 tbsp red wine vinegar , 1 garlic clove, crushed, Ciabatta bread, chargrilled, to serve .

Ingredients:

• 60ml olive oil 
• 1 large eggplant, cut into 5mm-thick slices 
• 1/4 cup shredded fresh mint 
• 60ml extra virgin olive oil 
• 1 tbsp red wine vinegar 
• 1 garlic clove, crushed 
• Ciabatta bread, chargrilled, to serve 

Instructions

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.
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.