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This recipe is loosely based on something from the New York Times. I tweaked a few ingredients to suit our tastes.


  • 1 medium or large eggplant
  • 1 pint grape tomatoes
  • 6 ounces feta
  • 1/3 cup fresh mint
  • 1/2 cup olive oil
  • 4 tablespoons fresh lemon juice
  • salt & pepper


  • Directions:
  • To make the vinaigarette, combine olive oil, lemon, salt and pepper.
  • Trim eggplant and cut into 1" cubes. Combine eggplant chunks with 1/3-1/2 of the vinaigarette. Roast at 425 degrees for about 30-40 minutes until slighly softened. Set aside and cool, while preparing the other ingredients.
  • Slice the grape tomatoes in half, and put in a large bowl. Add the mint leaves (I leave them whole). crumble the feta into large chunks, and add to the bowl.
  • When the eggplant is slightly cooled, add to the bowl, and pur on the rest of the vinaigarette. Toss to combine, and serve.
  • Notes: This can be served right away, or can be refrigerated for one day until ready to serve.
  • It's delicious as leftovers on its own or mixed with some whole wheat pasta.

Categories: Dairy  Side Dish  Vegetable 
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