This oven-baked dish takes Asian eggplant and applies them in a Mediterranean-style side. Standard purple eggplant should work just as well. With either type, look for shiny, unblemished skins and firm vegetables that are heavy for their size.
Eggplant baked with tomatoes and fresh mint
Preparation time: 30 minutes
Cooking time: 40 minutes
Yield: 6 servings
3 tablespoons olive oil
1 clove garlic, minced
1 shallot, minced
3 medium tomatoes, cored, coarsely diced
1/2 teaspoon each: salt, freshly ground pepper
1/4 cup finely chopped parsley
1 tablespoon finely chopped fresh mint leaves
3 medium Japanese or Chinese eggplants
1/2 cup coarsely crumbled feta cheese
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1. Heat 1 tablespoon of the oil in 9-inch non-stick skillet over medium heat. Add garlic and shallot; cook 30 seconds. Add tomatoes and 1/4 teaspoon each of the salt and pepper. Simmer 5 minutes. Remove from heat; stir in parsley and mint. Set aside.
2. Cut eggplants on diagonal into ovals about 1/4-inch thick. Heat large non-stick skillet over medium-high heat. Cook eggplant in 3 or 4 batches, using about 1 teaspoon of the oil for each batch, until softened and cooked through, about 5 minutes per batch. Sprinkle each batch lightly with salt and pepper. Remove each batch to a bowl.
3. Heat oven to 350 degrees. Spread half of the eggplant in greased 8-inch square or other shallow baking dish. Spread a third of the tomato sauce on top; sprinkle with a third of the feta. Top with the remaining eggplant, sauce and cheese. Bake until bubbly, 20 minutes. Let cool a few minutes before serving.
Nutrition information per serving:
140 calories, 61% calories from fat, 10 g fat, 2.9 g saturated fat, 10 mg cholesterol, 345 mg sodium, 11 g carbohydrate, 3.3 g protein, 3.5 g fiber