(both my hands are up)
It was this dish that sent me over the moon…and it all started when eggplant was on sale for $.88/lb. Now if you’re looking for a bruschetta recipe that includes crusty bread, please forgive me. That recipe’s over here. If you want to save some heavenly carbs for dessert and enjoy a spectacularly flavorful goat cheese/caper/mint/eggplant bruschetta, well then welcome Dear Friend.
You might just be tempted to become an eggplant fan yourself after this one…
Don’t say I didn’t warn you.
(serves 4, loosely adapted from Smitten Kitchen)
What You’ll Need:
1 tablespoon, plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium or 1 very large), cut in 3/4- to 1-inch slices
1/2 cup crumbled goat cheese
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper
Preheat oven to 425 degrees.
Brush a large baking sheet with 1 tablespoon olive oil. Arrange eggplant rounds in a single layer on top of the oil and sprinkle with salt and fresh ground pepper. Roast for 15 to 20 minutes. Then, flip each piece over, sprinkle with additional salt and pepper and return the baking sheet in the oven for 10 to 12 more minutes (or until both sides look equally done). If they stick to the sheet they need a little more time.
Meanwhile, mix the goat cheese, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning and if needed add more salt and pepper.
When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.
TOTAL: $4.80 or $1.20 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
193 calories per serving
14 grams of fat
7 grams protein
7 grams fiber
Mosey on over to Facebook and let me know what you think!