Roasted Eggplant with Feta, Tomatoes and Mint: 31 Days of Simple Recipes: Day 14

by - October 17, 2011

Recipe Courtesy: Smitten Kitchen


1 to 2 tablespoons plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
2 ounces (1/2 cup) chopped or crumbled feta
2 tablespoons pickled olives drained and chopped
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon distilled vinegar
Freshly ground black pepper


Preheat oven to 425F. 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.

Meanwhile, mix your feta, olives, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. 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.



Tips
Feta is quite salty. So you don't need to add salt to the salad. I would also skip adding pickled olives next time as it adds to the saltiness.

 

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