Roasted Eggplant With Fresh Mozzarella, Tomatoes, Pickled Raisins and Mint

1 week ago 5

Democracy Dies successful Darkness

5.0 (4)

By Joe Yonan

This room-temperature crockery is simply a astute operation of the cooked, the earthy and the pickled. Roasting eggplant successful chunks with a generous magnitude of olive lipid turns their interiors creamy and their tegument somewhat crisp. Brown sweetener and vinegar alteration raisins into thing tart-sweet and overmuch much absorbing than plain. Garlicky breadstuff crumbs adhd a small crunch.

Ingredients

measuring cup

Servings: 6-8

1/4 cupful airy brownish sugar
1/4 cupful pome cider vinegar
1 spoon oversea salt
1 cupful aureate raisins
5 tablespoons extra-virgin olive oil
1 ample oregon 2 mean (1 1/2 pounds total) eggplant, chopped into ample chunks
1 ail clove, finely chopped
1/4 cupful plain panko breadcrumbs
1 lb ripe tomatoes, cored and chopped into ample chunks
1/3 cupful lightly packed caller mint leaves, torn
8 ounces caller mozzarella, torn into chunks
1 tablespoonful finely grated citrus zest (from 1 ample lemon)
1/2 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 8)

Calories
260
Fat
14 g
Saturated Fat
4 g
Carbohydrates
31 g
Sodium
330 mg
Cholesterol
15 mg
Protein
8 g
Fiber
5 g
Sugar
25 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Ruffage: A Practical Guide to Vegetables," by Abra Berens (Chronicle Books, 2019).

Tested by Joe Yonan.

Published May 11, 2019

Updated March 16, 2026