Roasted Eggplant with Tomatoes and Mint
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Ingredients
4 servings
- 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 teaspoons red wine vinegar
- Freshly ground black pepper
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Preparation
Chef’s notes
Feta is a great alternative to ricotta salata.
If you’re put off by the sharpness of fresh onion, pour the red wine vinegar over it in a dish, and let it sit for 10 minutes, tossing it from time to time, before adding it to the salad.
No need to add additional vinegar if you do.
If you don’t like capers, you can substitute green or black olives.
If you don’t care for mint, you can substitute flat-leaf parsley.
If you don’t care for eggplant, well, thank you for reading along anyway! Ahem, or brush pitas or flatbreads with olive oil, grill them and dollop this salad/salsa on top.