Easy roasted eggplant is served with a flavorful fresh mint sauce with feta.
I finished the first year of my master’s program, which was basically all classes about food and the senses. And starting next week I’ll begin my thesis, which will involve, more or less, feeding pudding to people for 4 months. Things could be worse.
But nevertheless, things are going to get busy, which means we may or may not slowly decline into takeout-for-dinner oblivion. Do you get that problem around this time of year too? I’m hoping to fix it with the new meal plan, which is going to be all about easy vegetarian dinner recipes for us busy folk. But in case you can’t wait until it comes out (September 18th!!), this roasted eggplant is a hands-off dinner solution that is seriously so tasty. 
We’ll cut the eggplant into a crosshatch and brush it with olive oil. When it roasts, this will make it cook quickly and evenly, making for some seriously tender eggplant. And then we top it with a quick mint sauce and feta cheese and mmmmm it’s the bees knees.
Check out more seasonal eggplant and mint recipes here.
Click here for the mint sauce recipe.
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Mint and Feta Roasted Eggplant
- Total Time: 50 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Tender roasted eggplant is topped with a vibrant mint sauce and salty feta. A simple, satisfying side dish.
Ingredients
- 1 small eggplant
- 1 Tbsp olive oil (15 ml) olive oil
- 1/4 cup feta cheese
Instructions
- Cut the eggplant in half lengthwise. Score the eggplant by cutting slits into the flesh (not the skin), making about 5 diagonal cuts in each direction to create a cross-hatch pattern. Brush with 1 Tbsp olive oil and place on a baking tray. Bake at 400°F (204°C) for 35 to 40 minutes, or until tender.
- Combine 2 Tbsp olive oil, lemon juice, mint, garlic, salt, and pepper in a food processor until smooth.
- When the eggplant has finished cooking, transfer it to a serving plate. Top with the mint sauce and crumbled feta cheese.
Notes
- For even roasting, ensure the eggplant halves are roughly the same size.
- If fresh mint is unavailable, substitute 1 teaspoon of dried mint.
- Leftovers can be stored, covered, in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 eggplant
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 8
- Cholesterol: 15
Frequently Asked Questions
What is the purpose of cutting the eggplant into a crosshatch pattern?
Cutting the eggplant into a crosshatch pattern allows it to cook more quickly and evenly, resulting in a tender texture.
How do I make the mint sauce for the Mint and Feta Roasted Eggplant?
You can find the mint sauce recipe linked in the blog post, which typically includes fresh mint, olive oil, and lemon juice.
Can I use a different cheese instead of feta on the roasted eggplant?
Yes, you can substitute feta with other cheeses like goat cheese or ricotta, but it will alter the flavor profile slightly.
