Name: Roasted Eggplant with Mint Sauce and Feta Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 Eggplant; 3 teaspoons Olive Oil (for brushing); 2 tablespoons Olive Oil; 1 Lemon (juiced); 2 tablespoons Fresh Mint; 1 clove Garlic; 2 pinches Salt; 2 pinches Ground Black Pepper; 1/4 cup Feta Cheese (crumbled)

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Introduction

This roasted eggplant with mint sauce and feta is a simple yet flavorful dish that combines tender, caramelized eggplant with a bright, herbaceous sauce. It’s perfect as a side or a light vegetarian main, offering a fresh taste with every bite.

Two grilled eggplant halves are placed side by side in a white bowl with a blue rim, each showing a golden-brown scored surface with a crisscross pattern. On top of the eggplants, there are scattered white crumbles of cheese and bright green herb sauce drizzled unevenly. To the right of the eggplants lies a halved yellow lemon, showing its juicy inside. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Eggplant
3 teaspoons Olive Oil (for roasting)

1/4 cup Feta Cheese
2 tablespoons Olive Oil (for the sauce)

1 Lemon
2 tablespoons Fresh Mint

1 clove Garlic
2 pinches Salt
2 pinches Ground Black Pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise. Score the flesh by making about 5 diagonal slits, then make another set of diagonal cuts in the opposite direction to create a crosshatch pattern without cutting through the skin.
Step 2: Brush the eggplant halves with 3 teaspoons of olive oil and place them cut side up on a baking tray. Roast in the oven for 35 to 40 minutes, or until the eggplant is tender and cooked through.
Step 3: While the eggplant cooks, prepare the mint sauce. In a food processor, combine 2 tablespoons olive oil, the juice of one lemon, fresh mint leaves, garlic clove, salt, and ground black pepper. Process until smooth and well blended.

Step 4: Once the eggplant is done, transfer it to a serving plate. Spoon the mint sauce generously over the roasted eggplant and sprinkle with crumbled feta cheese before serving.

Tips & Variations

For extra depth, try adding a pinch of smoked paprika to the mint sauce or garnish with toasted pine nuts for added texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. It’s best to add the feta fresh after reheating to maintain its texture.

How to Serve

The dish shows two halves of grilled eggplants placed side by side in a white bowl with a blue rim. Each eggplant half has a crosshatch pattern on the golden-brown cooked surface. A green herb sauce is spread along the top side of both pieces, with white crumbled cheese sprinkled over them. To the right side of the eggplants, there is a half lemon with a bright yellow color. The green sauce partially pools around the edges of the eggplants, creating a fresh contrast against the white bowl and white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mint instead of fresh mint for the sauce?

Fresh mint is recommended for the best flavor and brightness, but if using dried mint, reduce the amount to about 1 teaspoon and mix it into the sauce without blending.

Is it necessary to score the eggplant before roasting?

Scoring helps the heat penetrate evenly and allows the olive oil and flavors to soak in, resulting in a more tender and flavorful dish, so it’s highly recommended.