Topped Baked Eggplant

I have been doing in an inordinate amount of cooking with eggplant, this season.  I discovered just how much I like it after thinking, I did not like it.  In truth, I don’t think, I would enjoy it, as part of a stew, soft and mushy.  I like when it is crisp and sets up other flavors to show their best side.

This was a Martha Stewart recipe but I ended up changing it, quite a bit.  Martha’s recipe can be found here.   I don’t enjoy mint in vegetable dishes.  I love mint chocolate chip ice cream and that is where mint, should stay, in my opinion.  I tried one time to include mint in a meat dish and that was the last time, I used it in anything than desserts.

Brownies with a mint filling are delicious.  Mint chocolates are great.  Gum with mint flavoring is the best.  Mint has its place, yes indeed.

After many years in education, I have learned that elementary school kids, at least boys, do not like mint in their cookies or cakes.  I also discovered that peanut butter is liked by only fifty percent of the guys.  Marshmallow does better, coconut much worse.  It is interesting to realize that their palates may not be  fully developed.

Topped Baked Eggplant

Ingredients

  • 1 tablespoons extra-virgin olive oil
  • 1 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds
  • Coarse salt and ground pepper
  • 2 ounces  feta cheese, crumbled (1/2 cup)
  • 1/3 cup red onion, diced small
  • 2 medium tomatoes, seeded and diced
  • 1/2 green pepper, diced
  • 1 teaspoons red-wine vinegar, plus more if desired

Directions

Preheat oven to 425 degrees. Place parchment paper on baking sheet.  I used a cookie sheet.  A pizza pan would have worked, as well.

Arrange eggplant rounds in a single layer and season with salt and pepper. Bake until undersides are browned .

 Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.

Meanwhile, in a small bowl, mix together 1 tablespoon oil, feta cheese, onion, green pepper, tomatoes, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. 

Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.

I would have liked this better topped with mozzarella and cooked in the oven, for a few minutes, pizza style.  I love feta cheese but not so much, in this case.  Cheddar would have worked as would Tomato Basil Jack cheese.  This is a recipe, I would like to work on and change a bit.  Needless to say, you most likely will enjoy it Martha’s way.  It certainly caught my eye.