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Eggplant with Mint and Capers
I was reading one of my all time favorite food blogs, Smitten Kitchen, when I came across this delicious recipe from a few years back. Pairing eggplant with capers and mint may seem a bit unconventional, and it is. But when you try it, you'll be pleasantly surprised that the flavors meld nicely. I roasted the eggplant instead of broiling it.
I'll be rushing to the farmers' market again this weekend ensuring that I get my hands on some more of these yummy Asian eggplants. I prefer their sweet flavor and soft texture.
I'm a fan of eggplant because of all its health benefits. Eggplants have a potent antioxidant located in the skin that inhibits the spread of cancer. Eggplants also improve cardiovascular health and they're loaded with fiber, potassium, magnesium, and folate, all of which are heart healthy nutrients.
INGREDIENTS
| 1 | normal eggplant or three Asian eggplants, chopped into 1-inch pieces |
| 3 tbsp | organic olive oil |
| Sea salt | |
| Pepper | |
| 2 tbsp | mint, chopped |
| 1 tbsp | capers |
| 1 tbsp | red wine vinegar |
PREPARATION:
Method
- Spread the eggplant out onto a cookie sheet and top with 1 tbsp olive oil, sea salt, and pepper. Combine with your hands. Roast the eggplant for 10 to 15 minutes at 350 degrees.
- Remove from the oven and let cool. Transfer to a bowl and add remaining olive oil, mint, capers, and red wine vinegar. Combine and season with salt and pepper to taste. Let sit for about 30 minutes so that the flavors can meld together.
Recipe adapted from Smitten Kitchen.
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