Roasted Eggplant with Ricotta and Mint
yield: 4
total time: 50 minutes
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds eggplant about 2 medium, in 3/4- to 1-inch slices
- 2 ounces crumbled ricotta salata or chopped
- 2 tablespoons capers drained
- 1/3 cup diced red onion finely
- 3 tomatoes seeded, diced medium, 1 1/2 cups
- 3 tablespoons fresh mint leaves minced
- 2 teaspoons red wine vinegar
- ground black pepper Freshly
Nutrition
- Calories : 150 calories
- Carbohydrate : 16 grams
- Cholesterol : 5 milligrams
- Fat : 9 grams
- Fiber : 7 grams
- Protein : 4 grams
- SaturatedFat : 2 grams
- Sodium : 150 milligrams
- Sugar : 7 grams
Thank you for visiting our website. Hope you enjoy Roasted Eggplant with Ricotta and Mint above. You can see more 15 roasted eggplant recipe italian Experience flavor like never before! to get more great cooking ideas.