• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant With Tomato-Mint Sauce And Goat Cheese

  • Recipe Submitted by on

Category: Georgian, Vegetables

 Ingredients List

  • 2 Eggplants lg, trimmed
  • -cut 1/2"-thick rounds
  • 1 1/2 tb Olive oil
  • Non-stick veg. oil spray
  • 1/2 c Chopped onion
  • 2 Garlic cloves, minced
  • 4 Italian-style tomatoes
  • -stewed & peeled
  • 3 tb Chopped fresh mint
  • 1/2 ts Dried oregano
  • 1/2 c Crumbled soft fresh goat
  • -cheese(feta)
  • 8 Fresh basil leaves, chopped


Preheat oven to 500øF. Spray 2 large baking sheets with oil spray.

Arrange eggplant rounds on prepared sheets; brush lightly with 1

tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn

rounds over and bake until tender and golden, about 10 minutes

longer. Remove from oven. Reduce oven temperature to 350øF. Heat

remaining 1/2 tablespoon oil in medium nonstick skillet over medium

heat. Add onion; saut”š until tender, about 5 minutes. Add garlic and

stir 1 minute. Season with salt & pepper. Add tomatoes with their

juices, mint & oregano and simmer until sauce thickens & is reduced

to 1 3/4 cups, breaking up tomatoes with back of spoon, about

20 minutes. Spoon half of tomato sauce into shallow 2-quart

baking dish. Arrange eggplant rounds atop sauce, overlapping

slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake

until heated through, about 20 minutes. Sprinkle with basil. ORIGIN:

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