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By Katrina Woodman

With its great gift for soaking up flavour, this Mediterranean vegie begs to brush up against garlic and fresh mint.

+ Ingredients

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

+ Method

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

Photography by Jeremy Simons

Recipe thanks to