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
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