Eggplant And Mint Bruschetta

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 eggplant, cut into 1-inch cubes (1 1/2 pounds)
• 1 medium red onion, quartered lengthwise, layers separated
• 4 plum tomatoes, halved lengthwise, seeded, and slivered
• 4 tablespoons olive oil
• coarse salt and pepper
• crushed red pepper flakes
• 4 slices crusty bread, 1/4 inch thick
• 1/2 cup packed fresh mint leaves, torn into large pieces
• 1 tablespoon fresh lemon juice
• 4 ounces feta cheese, crumbled

Recipe

• 1 preheat oven to 450ºf.
• 2 divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
• 3 season with salt and pepper; toss to combine.
• 4 roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
• 5 meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
• 6 sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
• 7 transfer eggplant mixture to a medium bowl.
• 8 add mint; toss with remaining tablespoon oil and lemon juice.
• 9 divide eggplant mixture among bread slices, top with feta, and serve.