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, 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