Roasted Eggplant with Mint Sauce and Feta
With fresh mint sauce and feta cheese, this roasted eggplant is a flavorful hands-off dish to make tonight!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 people
- 1 small eggplant
- 1 Tbsp olive oil 15 mL
- ¼ cup feta cheese 30 g
- 2 Tbsp olive oil 30 mL
- 1 tsp lemon juice 5 mL
- 2 Tbsp chopped fresh mint
- 1 clove garlic minced
- Pinch each of salt and pepper
Cut the eggplant in half, lengthwise. Score the eggplant, cutting slits into just the flesh (not the skin), making about 5 cuts diagonally across the eggplant. Make another set of cuts diagonally the other way to create a cross hatch pattern. Brush with 1 Tbsp olive oil and set on a baking tray. Bake at 400 degrees F for 35 to 40 minutes, or until tender.
Meanwhile, combine 2 Tbsp olive oil, lemon juice, mint, garlic, salt, and pepper in a food processor until smooth,
When eggplant has finished cooking, transfer to a serving plate. Top with mint sauce and crumbled feta cheese.
Serving: 1serving | Calories: 292kcal | Carbohydrates: 15.3g | Protein: 5.2g | Fat: 25.5g | Saturated Fat: 5.8g | Cholesterol: 17mg | Sodium: 294mg | Potassium: 571mg | Fiber: 8.5g | Sugar: 7.7g | Vitamin A: 500IU | Vitamin C: 9.9mg | Calcium: 100mg | Iron: 1.4mg