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: 2 servings 1x
- 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, for brushing
Mint sauce:
- 2 tbsp extra-virgin olive oil
- 1 cup loosely packed fresh mint leaves
- 1 garlic clove
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
To finish:
- 1/4 cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F (204°C). Cut the eggplant in half lengthwise. Score the flesh (not the skin) with about 5 diagonal cuts in each direction to create a crosshatch pattern. Brush all over with 1 tbsp olive oil and place cut-side up on a baking tray. Roast for 35–40 minutes, until the flesh is very tender and golden at the edges.
- While the eggplant roasts, make the mint sauce: blend the olive oil, mint leaves, garlic, and lemon juice in a food processor until smooth. Season with salt and pepper.
- Transfer the roasted eggplant to a serving plate. Spoon the mint sauce generously over the top. Scatter the crumbled feta over the sauce. Serve warm or at room temperature.
Notes
The crosshatch scoring is what makes this recipe work — it lets the eggplant roast quickly and evenly through to the center. If fresh mint is unavailable, substitute 1 tsp dried mint in the sauce.
- 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.
