Eggplant and Mint Bruschetta

The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.

Source
Everyday Food, May 2007
Eggplant and Mint Bruschetta
  • prep 10 mins
  • total time 45 mins
  • servings 4

Ingredients

  • 1 eggplant (1 1/2 pounds), cut into 1-inch cubes

  • 1 medium red onion, quartered lengthwise, layers separated

  • 4 plum tomatoes, halved lengthwise, seeded, and slivered

  • 4 tablespoons olive oil

  • Coarse salt and ground pepper

  • 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. Step 1

    Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.

  2. Step 2

    Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.

  3. Step 3

    Transfer eggplant mixture to a medium bowl. Add mint; toss with remaining tablespoon oil and lemon juice. Divide eggplant mixture among bread slices, top with feta, and serve.

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