Eggplant and Mint Bruschetta |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A very delicious way to prepare eggplant! I loved it this way, with all the vegetables roasted until tender. Martha Stewart web site. Ingredients:
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 |
Directions:
1. Preheat oven to 450ºF.
2. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
3. Season with salt and pepper; toss to combine.
4. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
5. Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
6. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
7. Transfer eggplant mixture to a medium bowl.
8. Add mint; toss with remaining tablespoon oil and lemon juice.
9. Divide eggplant mixture among bread slices, top with feta, and serve.
|
|