Roasted Eggplant with Tomato and Parsley
Ingredients
- 3 tbsp extra virgin olive oil
- 2 eggplant, 1 ½ lb total, cut into 1-inch rounds
- 2 oz ricotta or feta, crumbled
- 2 tbsp kalamata olives, drained and diced
- 1/3 cup red onion, diced small
- 3 med tomatoes, seeded and diced
- 3 tbsp parsley (or mint)
- 2 tsp red wine vinegar
Directions
- Preheat oven to 425°.
-
Brush a rimmed baking sheet with 2 tbsp oil.
- Arrange eggplant rounds in a single layer and season with salt & pepper.
- Roast until undersides are browned, 25 min.
- Flip each round and season with salt & pepper.
- Roast until browned and tender, 10-12 min.
- Meanwhile, mix together 1 tbsp oil, feta, olives, onion, tomatoes, parsley, and vinegar. Season to taste with salt & pepper.
- Transfer eggplant to a serving platter and top each round with a spoonful of tomato mixture and serve.
Eggplant
Tomatoes
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