Description
Tender roasted eggplant is topped with a vibrant mint sauce and salty feta. A simple, satisfying side dish.
Ingredients
Units
Scale
- 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