Rating: 3.72 stars
18 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
  • 18 Ratings

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

Everyday Food, May 2007

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Recipe Summary test

prep:
10 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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Reviews

18 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0