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Gallery Roasted Eggplant with Tomato and Mint Credit: Johnny Miller Recipe Summary prep: 15 mins total: 50 mins Servings: 6
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 2 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds Coarse salt and ground pepper 2 ounces ricotta salata or feta cheese, crumbled (1/2 cup) 2 tablespoons capers, drained 1/3 cup red onion, diced small 3 medium tomatoes, seeded and diced 3 tablespoons minced fresh mint leaves 2 teaspoons red-wine vinegar, plus more if desired
Cook’s Notes You can substitute olives for the capers and parsley for the mint.
Gallery Roasted Eggplant with Tomato and Mint Credit: Johnny Miller
Recipe Summary prep: 15 mins total: 50 mins Servings: 6
Gallery
Roasted Eggplant with Tomato and Mint Credit: Johnny Miller
Roasted Eggplant with Tomato and Mint
Credit: Johnny Miller
Roasted Eggplant with Tomato and Mint
Recipe Summary prep: 15 mins total: 50 mins Servings: 6
Recipe Summary
prep: 15 mins total: 50 mins
Servings: 6
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 2 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds Coarse salt and ground pepper 2 ounces ricotta salata or feta cheese, crumbled (1/2 cup) 2 tablespoons capers, drained 1/3 cup red onion, diced small 3 medium tomatoes, seeded and diced 3 tablespoons minced fresh mint leaves 2 teaspoons red-wine vinegar, plus more if desired
Directions
Preheat oven to 425 degrees. Brush a rimmed baking sheet with 2 tablespoons oil. Arrange eggplant rounds in a single layer and season with salt and pepper. Roast until undersides are browned and release easily from sheet, 25 minutes. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.
Meanwhile, in a small bowl, mix together 1 tablespoon oil, ricotta salata, capers, onion, tomatoes, mint, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.
Cook’s Notes You can substitute olives for the capers and parsley for the mint.
Cook’s Notes
You can substitute olives for the capers and parsley for the mint.
Reviews
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Roasted Eggplant with Tomato and Mint
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Eggplant with Tomato and Mint
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
