Baked Eggplant with Feta and Mint & Pistachio Vinaigrette

A deliciously easy meatless Monday meal, or any day of the week as a healthy side with a grilled steak, roasted chicken or grilled shrimp.

SHOPPING LiST:

3-4 small or 1 large eggplant
1 Tablespoon Bella Cucina Wild Oregano & Sage Salt
1/4 cup Bella Cucina Extra Virgin olive oil
Handful of fresh herbs: thyme, oregano, mint

For the dressing:

1 Tablespoon Bella Cucina Mint & Pistachio Pesto
1/2 teaspoon kosher salt
1 Tablespoon champagne vinegar
1 teaspoon fresh lemon juice
3 Tablespoons Bella Cucina Extra Virgin olive oil

For the garnish:

6 ounces Feta cheese
1 Tablespoon Sicilian pistachios
1 Tablespoon chopped fresh mint

PREPARATION: pre-heat oven to 375 degrees F

Slice the small eggplant in half lengthwise, or if using a large eggplant, cut into 1/2 inch dice. Place on a parchment lined sheet pan. Drizzle with olive oil and season with salt. Toss until we’ll-coated. Scatter the fresh herbs over the eggplant. Bake 20-25 minutes, toss and continue cooking until tender and slightly crisp.

Remove from oven and place on platter.

To make the dressing, combine all ingredients and whisk. Drizzle over the cooked eggplant. Top with the crumbled feta cheese, chopped pistachios and torn mint leaves.