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Roasted Eggplant with Feta-Mint Vinaigrette

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Roasted Eggplant with Feta-Mint Vinaigrette

Active Time: 10 minutes   |   Total Time: 45 minutes   |   Serves Serves 2 to 4  |  Gluten Free

  • for the eggplant:
  • 3 small-medium eggplant (about 2 pounds total)
  • 3 tablespoons e.v. olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • -
  • for the vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crumbled Feta
  • 1/4 cup loosely packed fresh mint leaves, torn if large

Heat the oven (with the oven rack in the middle) to 400°F.

Carefully slice the eggplant in half lengthwise. Score the flesh (without cutting through the skin) in a crosshatch pattern. Place on a rimmed sheet pan and, using a pastry brush, brush the flesh with the oil then sprinkle with the salt and pepper (about 12 turns on pepper mill). Turn each half over and roast (skin side up) until tender, 30 to 35 minutes.

Meanwhile, make the vinaigrette: in a small bowl, combine the oil, vinegar, oregano, and pepper (about 12 turns on pepper mill). If your Feta is packed in water, remove it then crumble into small pieces. Add to the vinaigrette and gently stir in. Right before you’re ready to use, stir in the fresh mint leaves.

Transfer the cooked eggplant to a platter (cut side up) and drizzle with the vinaigrette.

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