EGGPLANT AND MINT BRUSCHETTA
The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 373 g, Fat 21 g, Fiber 9 g, Protein 11 g
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Labo Jeff
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant is cooked to perfection and the mint adds a nice flavor.
sad girl raima
[email protected]This bruschetta is delicious! The eggplant is cooked perfectly and the mint adds a refreshing touch.
Zain Attaulla
[email protected]I followed the recipe exactly and the bruschetta turned out perfectly. I would definitely recommend this recipe to others.
Nnamdi Uwaemenam
[email protected]This bruschetta is so easy to make and it's always a crowd-pleaser. I love the way the eggplant and mint flavors work together.
dh mama
[email protected]I've made this bruschetta several times and it's always a hit. It's the perfect appetizer for any occasion.
Maryam Abba
[email protected]This recipe is a great way to impress your guests. It's simple to make, but it looks and tastes like it came from a gourmet restaurant.
Oli Rrumbullaku
[email protected]I love the combination of flavors in this bruschetta. The eggplant and mint complement each other perfectly.
Minhaj kiani
[email protected]This bruschetta is the perfect way to use up leftover eggplant. It's also a great way to get your kids to eat their vegetables.
Nizar Ehab
[email protected]I've never made bruschetta before, but this recipe made it easy. It turned out delicious and I'll definitely be making it again.
hope carter
[email protected]This is my new favorite bruschetta recipe. It's so easy to make and it's always a hit with my guests.
amir gulzar
[email protected]I made this bruschetta for a potluck and it was a huge success. Everyone loved it!
Sabita Nugo
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Trust Lukutati
[email protected]I followed the recipe exactly and the bruschetta turned out great. I would definitely recommend this recipe to others.
Toufic Adam
[email protected]This is the perfect summer appetizer. It's light, refreshing, and packed with flavor.
FLAME HASSAN
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the mint added a nice touch of flavor.
Ugochukwu Goodnews Juongwa
[email protected]I love the simplicity of this recipe. It's so easy to make, but it tastes like it came from a fancy restaurant.
Richard Turner
[email protected]This bruschetta was a hit at my party! The combination of eggplant, mint, and tomatoes was so refreshing and flavorful. I will definitely be making this again.