roasted eggplant with tomatoes and mint
One of the things I’ve been fiddling around with last year is the idea of making bruschetta without, you know, bread. I shared a last November, but was itching for a late summer spin on it when I created this. I’m the kind of person who would happily eat appetizers for dinner any day — I’m pretty sure if I had nobody else to feed, I’d have subsisted on nothing but , blistered padrons, pink wine and Gossip Girl season one reruns the entire month of August — but it doesn’t really cut it with a family of three.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 to 2 tablespoons plus 4 teaspoons olive oil
- 1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
- 2 ounces (1/2 cup) chopped or crumbled ricotta salata
- 2 tablespoons capers, drained
- 1/3 cup finely diced red onion
- 3 seeded, diced medium tomatoes (1 1/2 cups)
- 3 tablespoons minced fresh mint leaves
- 2 teaspoon red wine vinegar
- Freshly ground black pepper.