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

ROASTED EGGPLANT WITH TOMATO AND MINT



Roasted Eggplant with Tomato and Mint image

This tasty Mediterranean recipe from Deb Perelman of Smitten Kitchen makes a great appetizer for gatherings.

Provided by Martha Stewart

Categories     Appetizers

Time 50m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds
Coarse salt and ground pepper
2 ounces ricotta salata or feta cheese, crumbled (1/2 cup)
2 tablespoons capers, drained
1/3 cup red onion, diced small
3 medium tomatoes, seeded and diced
3 tablespoons minced fresh mint leaves
2 teaspoons red-wine vinegar, plus more if desired

Steps:

  • Preheat oven to 425 degrees. Brush a rimmed baking sheet with 2 tablespoons oil. Arrange eggplant rounds in a single layer and season with salt and pepper. Roast until undersides are browned and release easily from sheet, 25 minutes. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.
  • Meanwhile, in a small bowl, mix together 1 tablespoon oil, ricotta salata, capers, onion, tomatoes, mint, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.

Nutrition Facts : Calories 148 g, Fat 10 g, Fiber 5 g, Protein 4 g, SaturatedFat 3 g

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