Roasted Eggplant with tomato and mint

Roasted Eggplant with tomato and mint


3 tablespoons of olive oil

2 medium eggplants cut into 1 inch rounds

½ cup of feta cheese

1/3 cup of red onion diced small

3 medium tomato seeded and diced

3 tablespoons of mint leaves

2 teaspoons of red wine vinegar


Preheat oven to 425 brush baking sheet with oil. Arrange eggplants in a single layer season with salt and pepper and cook until both sides are brown. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender. 10 to 12 minutes.


In a small bow mix together 1 tablespoon oil. Ricotta, onion, tomatoes, mint and vinegar. Season to taste with salt and pepper and more vinegar. Transfer eggplant to  a serving platter and top with Ricotta mixture.


Makes a nice low- fat snack. Found in Martha Stewart everyday food.