Once again, all of the ingredients were garden fresh. Gotta love fresh veggies!
Roasted Eggplant with Tomato and Mint
Ingredients
Olive Oil Spray
1 tsp olive oil
1 medium eggplant, cut into 1 inch rounds
salt and pepper
1/4 cup crumbled feta
2 tbsp capers (you can also use olives)
1/3 cup red onion, diced small
1 large tomato, seeded and diced very small
3 tbsp fresh mint leaves, minced
2 tsp red-wine vinegar
Method
Preheat oven to 425 degrees.
1. Spray a baking sheet with olive oil. Place eggplant rounds in a single layer and sprinkle with salt and pepper. Roast until the undersides are brown, about 20-25 minutes. Flip the eggplant and sprinkle with salt and pepper again. Bake until the undersides are brown, an additional 10-12 minutes.
2. While the eggplant is roasting, mix together 1 teaspoon of olive oil, feta, capers, onion, tomato, mint, and vinegar.
3. Move the eggplant rounds to a serving platter and top each with a spoonful of the tomato mixture.
The Taste Test
Arnauld and I both enjoyed this recipe. Actually, it is one of my favorite things I've made in a while.
Bean made this for me tonight and we both LOVED it! The combination of fresh ingredients made for a perfectly palette-pleasing meal. I loved the tangy feta and the extra little punch of flavor thrown in by using capers. Again, the mint did its job to lighten things up a bit while the eggplant soaked up all that juicy goodness quite nicely. I think we are going to make this again next week! Bean loves your blog, by the way. He only used your blog to make our grocery list for this week's dinners. :)
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