Eggplant With Tomatoes And Mint Bruschetta Recipes

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EGGPLANT AND MINT BRUSCHETTA



Eggplant and Mint Bruschetta image

The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 9

1 eggplant (1 1/2 pounds), cut into 1-inch cubes
1 medium red onion, quartered lengthwise, layers separated
4 plum tomatoes, halved lengthwise, seeded, and slivered
4 tablespoons olive oil
Coarse salt and ground pepper
4 slices crusty bread, 1/4 inch thick
1/2 cup packed fresh mint leaves, torn into large pieces
1 tablespoon fresh lemon juice
4 ounces feta cheese, crumbled

Steps:

  • Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
  • Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
  • Transfer eggplant mixture to a medium bowl. Add mint; toss with remaining tablespoon oil and lemon juice. Divide eggplant mixture among bread slices, top with feta, and serve.

Nutrition Facts : Calories 373 g, Fat 21 g, Fiber 9 g, Protein 11 g

EGGPLANT AND MINT BRUSCHETTA



Eggplant and Mint Bruschetta image

A very delicious way to prepare eggplant! I loved it this way, with all the vegetables roasted until tender. Martha Stewart web site.

Provided by Manami

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 eggplant, cut into 1-inch cubes (1 1/2 pounds)
1 medium red onion, quartered lengthwise, layers separated
4 plum tomatoes, halved lengthwise, seeded, and slivered
4 tablespoons olive oil
coarse salt and pepper
crushed red pepper flakes
4 slices crusty bread, 1/4 inch thick
1/2 cup packed fresh mint leaves, torn into large pieces
1 tablespoon fresh lemon juice
4 ounces feta cheese, crumbled

Steps:

  • Preheat oven to 450ºF.
  • Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
  • Season with salt and pepper; toss to combine.
  • Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
  • Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
  • Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
  • Transfer eggplant mixture to a medium bowl.
  • Add mint; toss with remaining tablespoon oil and lemon juice.
  • Divide eggplant mixture among bread slices, top with feta, and serve.

Nutrition Facts : Calories 427.4, Fat 22.2, SaturatedFat 6.8, Cholesterol 26.8, Sodium 732.6, Carbohydrate 47, Fiber 7.2, Sugar 7, Protein 12

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