BRUSCHETTA ALLA MELANZANE (EGGPLANT BRUSCHETTA) Recipe

60ml (1/4 cup) olive oil 1 large eggplant, cut into 5mm-thick slices 1/4 cup shredded fresh mint 60ml (1/4 cup) extra virgin olive oil 1 tbs red wine vinegar 1 garlic clove, crushed Ciabatta bread, chargrilled, to serve Step 1: Heat 1 tbs 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. 6 servings