Roasted Eggplant with Ricotta and Mint

Smitten KitchenReviews(8)
LaDonna Manternach: "We used this as the veggie salad for dinner. Reme…" Read More
9Ingredients
150Calories
50Minutes

Ingredients

  • 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)
Read Directions

NutritionView more

150Calories
Sodium6%DV150mg
Fat14%DV9g
Protein8%DV4g
Carbs5%DV16g
Fiber28%DV7g

PER SERVING *

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 A
Vitamin C
Calcium
Iron

* 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(8)

Yummly User
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. 8 Jan
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.
Aidan 12 Aug 2017
Beautiful and delicious
Gena C. 4 Jul 2017
Easy and delicious! I didn't have ricotta so I used feta. I make it all the time
Moe 27 Jun 2017
Loving it !!! Simple, tasty and healthy 😊
Cat Goldsmith 14 Jun 2017
This is such an amazing healthy meal. So so tasty. I halved the aubergine instead and cooked for half an hour.
Wilson 11 Apr 2017
Loved it! I didn't modify the recipe at all except for cut it in half. I will definitely make this again.
Merel v. 26 Aug 2016
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!