Roasted Eggplant with Mint Sauce and Feta

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Eggplant

1

Small Eggplant

15 mL

Olive Oil

35 g

Feta Cheese

Sauce

30 mL

Olive Oil

1

Lemon , juiced

1 tsp juice per 2 servings

3 g

Fresh Mint , chopped

1 clove

Garlic , minced

2 pinches

Salt

2 pinches

Ground Black Pepper

Cooking Instructions

HIDE IMAGES

Step 1

Cut the Eggplant (1) in half, lengthwise. Score the eggplant, cutting slits into just the flesh (not the skin), making about 5 cuts diagonally across the eggplant. Make another set of cuts diagonally the other way to create a cross hatch pattern.

Step 2

Brush with Olive Oil (15 mL) and set on a baking tray. Bake at 400 degrees F (200 degrees C) for 35 to 40 minutes, or until tender.

Step 3

VIEW FULL RECIPE