• 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 tablespoon red wine vinegar
  • 1 garlic clove, crushed
  • Ciabatta bread, chargrilled, to serve
  • 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.