Eggplant is one of my favorite vegetables and feta is one of my favorite cheeses, so when I saw this recipe in an Everyday Living issue, and found out it was from one of my favorite food bloggers {Deb from Smitten Kitchen}, I knew I had to try it! It is an amazing side dish- rich and super flavorful. I love the combination of feta, mint and red onion. It tastes so fresh and yummy! Remember I’m not a food photographer, and this probably could look a ton more appetizing, but trust me it’s delicious and you all should try it. It’s perfect for a summer dinner outdoors!
Roasted Eggplant with Tomato and Mint adapted from the Smitten Kitchen recipe
INGREDIENTS
1 to 2 tablespoons plus 4 teaspoons olive oil
1 eggplant, cut into 1/2 inch rounds
2 ounces (1/2 cup) chopped or crumbled feta cheese
2 tablespoons capers, drained
1/3 cup finely diced red onion
2 seeded, diced medium tomatoes
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper.
1 eggplant, cut into 1/2 inch rounds
2 ounces (1/2 cup) chopped or crumbled feta cheese
2 tablespoons capers, drained
1/3 cup finely diced red onion
2 seeded, diced medium tomatoes
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper.
DIRECTIONS
Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.
[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]
Meanwhile, mix the cheese, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; feta tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add freshly ground black pepper, to taste.
When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.
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If you try it let me know what you think!
xox
