Mint & Feta Topped Eggplant

After making Minty Watermelon, Cucumber & Feta Salad last week, we had some leftover mint.  By “some leftover mint,” I really mean, “Did this package of mint grow exponentially more mint?” I feel like it’s pretty much impossible to use all the mint in a package and even more impossible to use all the mint that most people grow. We didn’t want to waste any of the fresh herbs, so I was exploring Pinterest this weekend for a dish that would put these ingredients to good use. After awhile I found this recipe that not only required minimal shopping, using up the mint and feta, but also a mostly hands-off and healthy dinner for tonight! We were really happy with how this turned out. It’s light, but filling and flavorful! Thanks Pinterest (and Live Eat Learn) 🙂

Mint & Feta Topped Eggplant

(Adapted from Live Eat Learn blog)

Ingredients:

• 1 large eggplant
• 3 tbsp olive oil, divided
• Fresh ground black pepper
• 3 heaping tbsp fresh mint, chopped
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 cup feta cheese, chopped
• 1/2 tsp Aleppo pepper

Instructions:

1. Preheat oven to 400 degrees.
2. Slice eggplant in half. Slice through the flesh on the diagonal, creating a cross-hatch pattern. Don’t slice all the way through; stop before reaching the skin.
3. Brush the eggplant with 1 tbsp of olive oil and top with a few turns of fresh ground black pepper. Roast for 35 minutes in the oven.
4. Meanwhile, whisk together the remaining olive oil, mint, garlic, and lemon juice.
5. After the 35 minutes, slide out the eggplant and brush the mint mixture on top. Return to the oven for just another minute or two to warm.
6. Serve topped with the chopped feta and sprinkled with Aleppo pepper.

Serves 2