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Roasted eggplants on a white plate with mint, feta, and lemon.

Roasted Eggplant with Mint Sauce and Feta

Print Recipe
With fresh mint sauce and feta cheese, this roasted eggplant is a flavorful hands-off dish to make tonight!
Course Appetizers, Main Dishes, Side Dishes
Cuisine Greek, Mediterranean
Diet Halal, Low Calorie, Low Fat, Low Salt, Vegetarian
Keyword eggplant with mint, roasted eggplant
Diet Gluten-Free, Low Carb, Vegetarian
Occasion Christmas, Thanksgiving
Time 45 minutes or less
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 2 servings
Calories 292
Author Sarah Bond

Ingredients

Eggplant

  • 1 eggplant
  • 1 Tbsp olive oil 15 mL
  • ¼ cup feta cheese 30 g

Mint Sauce

  • 2 Tbsp olive oil 30 mL
  • 1 tsp lemon juice 5 mL
  • 2 Tbsp finally chopped fresh mint
  • 1 clove garlic minced
  • Pinch each of salt and pepper

Instructions

  • Cut: Preheat oven to 400°F (204°C). 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.
  • Bake: Place scored eggplant cut side down on a parchment lined baking sheet and bake for 20 minutes. Carefully flip eggplants to be cut side up, then return to the oven and cook for 10 more minutes.
  • Sauce: Meanwhile, combine all Sauce ingredients.
  • Serve: When eggplant has finished cooking, transfer to a serving plate. Top with mint sauce and crumbled feta cheese.

Nutrition

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