Roasted Eggplant with Tomatoes and Mint
Eggplant with Tomatoes and Mint
Tender roasted eggplant rounds topped with a bright tomato, mint, caper, and ricotta salata salad for an easy Mediterranean-style appetizer or light meal.
Roasted eggplant makes a sturdy, savory base for the kind of tomato topping usually spooned over toast. The rounds soften in the center while their cut sides brown deeply, giving each bite enough structure to hold a generous spoonful of salad.
The topping is intentionally sharp and fresh: seeded tomatoes, red onion, capers, mint, red wine vinegar, olive oil, and salty ricotta salata. It balances the richness of the eggplant without turning the dish heavy, so it works as a starter, side, or light warm-weather meal.
A hot sheet pan is the key cue here. Give the eggplant enough oil and enough space, then wait until the first side releases easily before flipping. If a slice sticks, it usually needs a few more minutes to brown.
Serve the rounds as soon as they are topped for the best contrast between warm eggplant and cool tomato salad. If you are cooking ahead, roast the eggplant and mix the topping separately, then assemble just before bringing it to the table.
Nutrition (per serving)
Directions
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1
Heat the oven to 425 degrees F. Brush a large rimmed baking sheet with 1 tablespoon of the olive oil so the eggplant can brown instead of dry out.
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2
Arrange the eggplant rounds in one layer on the prepared pan. Brush the tops with 1 tablespoon olive oil, then season with the kosher salt and black pepper.
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3
Roast the eggplant for 18 to 20 minutes, until the bottoms are browned, blistered, and release easily from the pan when lifted with a thin spatula.
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4
Flip the rounds, brush with 2 teaspoons of the remaining olive oil, and roast for 10 to 12 minutes more, until the second side is browned and the centers are tender.
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5
While the eggplant roasts, combine the tomatoes, ricotta salata, red onion, capers, mint, red wine vinegar, and remaining 1 teaspoon olive oil in a medium bowl.
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6
Taste the tomato mixture and adjust with a small pinch of salt, more pepper, or a few extra drops of vinegar if the tomatoes need more brightness.
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7
Transfer the roasted eggplant rounds to a serving platter while they are still warm.
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8
Spoon the tomato and mint mixture over the eggplant rounds and serve immediately, adding any juices from the bowl over the top.
Ingredients
- Eggplant, cut into 3/4-inch rounds:1 1/2 pounds
- Olive Oil, divided:3 tablespoons
- Kosher Salt:3/4 teaspoon
- Freshly Ground Black Pepper:1/2 teaspoon
- Ripe Tomatoes, seeded and diced:1 1/2 cups
- Ricotta Salata, crumbled:1/2 cup
- Red Onion, finely diced:1/3 cup
- Capers, drained:2 tablespoons
- Fresh Mint Leaves, finely chopped:3 tablespoons
- Red Wine Vinegar:2 teaspoons
Tips & Notes
- If raw onion tastes too sharp, toss it with the vinegar first and let it stand for 10 minutes before mixing the topping.
- Feta can stand in for ricotta salata, but use a light hand with extra salt because both cheeses are briny.
- For a grilled version, oil and season the eggplant rounds, then grill over medium-high heat for 5 to 7 minutes per side.
