Roasted Eggplant with Tomatoes and Mint
Photo © Deb Perelman
- 1 to 2 tablespoons plus 4 teaspoons olive oil
- 1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
- 2 ounces (1/2 cup) chopped or crumbled ricotta salata
- 2 tablespoons capers, drained
- 1/3 cup finely diced red onion
- 3 seeded, diced medium tomatoes (1 1/2 cups)
- 3 tablespoons minced fresh mint leaves
- 2 teaspoon red wine vinegar
- Freshly ground black pepper.
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Eggplant (1 1/2 pounds)
- Mint, fresh leaves (3 tablespoons)
- Red onion (1/3 cup)
- Tomatoes (1 1/2 cups), medium (3)
- Condiments
- Capers (2 tablespoons)
- Red wine vinegar (2 teaspoon)
- Cooking & Baking
- Black pepper., Freshly ground (1)
- Olive oil (2 1/3 tablespoons)
- Dairy
- Ricotta salata (2 ounces)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 8, 2011 (1 year ago).
443 people saved this recipe.
