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    You are in: Home / Greek / Eggplant and Mint Bruschetta Recipe
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    Eggplant and Mint Bruschetta

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Manami's Note:

    A very delicious way to prepare eggplant! I loved it this way, with all the vegetables roasted until tender. Martha Stewart web site.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450ºF.
    2. 2
      Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
    3. 3
      Season with salt and pepper; toss to combine.
    4. 4
      Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
    5. 5
      Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
    6. 6
      Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
    7. 7
      Transfer eggplant mixture to a medium bowl.
    8. 8
      Add mint; toss with remaining tablespoon oil and lemon juice.
    9. 9
      Divide eggplant mixture among bread slices, top with feta, and serve.

    Ratings & Reviews:

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    Nutritional Facts for Eggplant and Mint Bruschetta

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 427.3
     
    Calories from Fat 199
    46%
    Total Fat 22.2 g
    34%
    Saturated Fat 6.8 g
    34%
    Cholesterol 26.7 mg
    8%
    Sodium 732.6 mg
    30%
    Total Carbohydrate 46.9 g
    15%
    Dietary Fiber 7.2 g
    28%
    Sugars 6.9 g
    27%
    Protein 11.9 g
    23%

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