Roasted Eggplant with Tomatoes & Mint

A cookbook first discovered in Seattle, an amazing go-to when we want to impress guests.

The recipes gained from Smitten Kitchen are fresh, simple, and are an amazing shock to the taste buds. Here, we love the focus on eggplants, a vegetable generally forgotten. Its rich purple skin, chewy yet somewhat creamy texture, and its ability to be successful in a stir fry or as the base for a quick appy, as in this recipe.

Found: Smitten Kitchen

Makes 4 servings

Try adding eggplants into your diet. Just make sure to ensure it’s fully cooked. Left undercooked and we personally think it tastes like feet.


  • 1 to 2 tbsp. + 4 tsp. olive oil
  • 1 1/2 pounds eggplant (about 2 medium), cut in 3/4- to 1-inch slices
  • 1/2 cup low-fat ricotta cheese
  • 2 tbsp. capers, drained
  • 1/3 cup finely diced red onion
  • 3 seeded, diced medium tomatoes (1 1/2 cups)
  • 3 tbsp. fresh mint leaves, minced
  • 2 tsp. red wine vinegar
  • Freshly ground black pepper

How to:

  1. Preheat oven to 425 degrees. Coat a large baking sheet with olive oil (~1-2 tbsp.). In a single layer, spread out the eggplant disc, sprinkle with black pepper and roast for 15-20 minutes. Flip each disc. Note that the undersides should have blisters, be dark, puffy, and able to come off of the pan with minimal effort. If the discs aren’t at this point yet, cook a little longer. Once flipped, sprinkle with more black pepper and roast another 10-12 minutes until the bottoms match the tops. [Smitten Kitchen gives the alternative to use the grill to cook the eggplant: brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]
  2. Meanwhile, mix the rest of the ingredients and remaining 4 teaspoons olive oil in a small bowl. Add freshly ground black pepper, to taste.
  3. Scoop salad onto eggplant discs. This dish is suggested to be eaten warm, but we really liked it at room temperature.

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