Roasted Eggplant with Ricotta and Mint

SMITTEN KITCHEN(11)
Eric: "Tasty! Will make again. Possible with Feta, Whit…" Read More
9Ingredients
50Minutes
150Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 1/2 pounds eggplant (about 2 medium, in 3/4- to 1-inch slices)
  • 2 ounces crumbled ricotta salata (or chopped)
  • 2 tablespoons capers (drained)
  • 1/3 cup diced red onion (finely)
  • 3 tomatoes (seeded, diced medium, 1 1/2 cups)
  • 3 tablespoons fresh mint leaves (minced)
  • 2 teaspoons red wine vinegar
  • ground black pepper (Freshly)
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    NutritionView More

    150Calories
    Sodium6% DV150mg
    Fat14% DV9g
    Protein8% DV4g
    Carbs5% DV16g
    Fiber28% DV7g
    Calories150Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol5mg2%
    Sodium150mg6%
    Potassium650mg19%
    Protein4g8%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber7g28%
    Sugars7g14%
    Vitamin A20%
    Vitamin C30%
    Calcium6%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Eric a year ago
    Tasty! Will make again. Possible with Feta, White vinegar and parsely as well. :)
    Klaus Drehtdurch a year ago
    Supetasty and delicious
    Burcu Hakan Ekol a year ago
    will make it agai for sure!
    We used this as the veggie salad for dinner. Remembering the fried breaded eggplant my mother made, I dipped the eggplant slices in beaten egg and seasoned bread crumbs, and baked as directed. It was a big hit at the table.
    Rita L. 2 years ago
    This was a delicious appetizer and those that had a second opinion about eggplant fell in love. I replaced the ricotta for feta cheese and mint with cilantro.
    Jacketta 2 years ago
    Beautiful and delicious
    Gena C. 3 years ago
    Easy and delicious! I didn't have ricotta so I used feta. I make it all the time
    Moe 3 years ago
    Loving it !!! Simple, tasty and healthy 😊
    Cat Goldsmith 3 years ago
    This is such an amazing healthy meal. So so tasty. I halved the aubergine instead and cooked for half an hour.
    Wilson 3 years ago
    Loved it! I didn't modify the recipe at all except for cut it in half. I will definitely make this again.
    Merel v. 3 years ago
    Great recipe. Left out the capers this time (didn't have any on hand), and replaced the red onion with spring onion and the ricotta with feta. Was wonderful!

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