Roasted Eggplant with Mint, Tomato, and Ricotta

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Roasted Eggplant with Mint, Tomato, and Ricotta
Roasted Eggplant with Mint, Tomato, and Ricotta
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  • Eggplant
  • 2 large eggplants, sliced in ½-inch thick rounds
  • 6 tablespoons extra-virgin olive oil
  • 2 teaspoons dried mint
  • sea salt and freshly ground black pepper to taste

  • Mint and Tomato Salsa
  • 2 Roma (plum) tomatoes, seeded and diced
  • 1/4 cup minced fresh mint leaves
  • 1 shallot, minced
  • sea salt and freshly ground black pepper to taste

  • Ricotta Topping
  • 1 cup ricotta cheese
  • 2 garlic cloves, crushed
  • 2 tablespoon extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice, or more to taste
  • sea salt and freshly ground black pepper to taste


  1. Preheat oven to 400°F (200°C).
  2. Arrange eggplant slices in a single layer onto rimmed baking sheets. Drizzle 3 tablespoons olive oil onto the eggplant slices, flip, and drizzle remaining 3 tablespoons onto the other side of each eggplant. Season with dried mint, salt, and pepper.
  3. Roast in preheated oven until golden brown and softened, 17 to 20 minutes; cool slightly.
  4. Mix tomato, fresh mint, and shallot together in a bowl. Stir ricotta cheese, garlic, 2 tablespoons olive oil, and lemon juice together in a separate bowl; season with salt and pepper.
  5. Top each cooled eggplant slice with a spoonful of the ricotta topping and then a spoonful of the salsa.
Mealthy tip:

Assemble the eggplant slices with the ricotta and tomato salsa just before serving to prevent the roasted eggplant from getting soggy. Try goat cheese or feta cheese instead of the ricotta cheese. Parsley can be used instead of the fresh mint. Or try a combination of mint and parsley! If you aren't going for gluten-free, place the whole eggplant round, salsa, and ricotta on a slice of bread or cracker for a heartier appetizer.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I love this recipe, especially the ricotta topping. So creamy and delicious! The mint and tomato salsa was delicious! All in all such a good flavor, I didn't realize eggplant. could taste this good.

Image of Katie Hason

Katie Hason says:

I've been looking for a new eggplant recipe, so glad to have found this! The olive oil, garlic, and lemon juice in the ricotta give the dish a very Mediterranean flavor. Very good, light dish.