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Eggplant and Mint Bruschetta


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2007


  • 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


  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. 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. 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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