Having a mint plant was one of Tom’s favorite things in our backyard. He was very disappointed when the swimming pool company dug out every plant. Fortunately, mint is an invasive plant that is difficult to destroy and it returned the next summer two-fold.
Other than in ice tea, ice cream, chewing gum or mojito’s, I had no idea what to do with mint. I read that it has medicinal properties as a diuretic and an aid for stomach and chest pain. I discovered that mint is a dominant spice in Middle Eastern Foods, so it was off to find and re-create some recipes for our healthier way of eating. I created several tapas, small dishes to serve a meal Middle Eastern style. The mint was also used in the cucumber salad in the photo. What do you like to do with mint?

Roasted Eggplant with Capers and Mint

Rating: 5

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1-1/3 cups, 4 servings

Serving Size: 1/3 cup

Calories per serving: 122 calories, 94 fat calories

Fat per serving: total fat 10.4g

Nutrition Facts:
Calories per serving 122, calories from fat 94, total fat 10.4g, saturated fat 1.4g, trans fat 0g, cholesterol 0mg, sodium 529mg, total carbohydraes 7.2g, dietary fiber 4.9g, sugars 2.7g protein 1.4g, vitamin A 5%, vitamin C 6%, calcium 2%, iron 6%
Good Points: No cholesterol, high in dietary fiber
Bad Points: High in sodium
Nutrition Grade: B


  • 1 pound of eggplant, slice 1/4″ thick rounds, roasted with olive oil and sea salt
  • 1 tbsp. olive oil for roasting the eggplant
  • 2 tbsp. olive oil for dressing
  • 2 tbsp. white wine vinegar
  • 1/4 cup chopped fresh mint
  • 2 tbsps. small capers, rinsed
  • 1/2 tsp. ground black pepper


  1. To roast the eggplant, mist a glass baking dish with olive oil. Place the cut eggplant slices in the backing dish. Mist the eggplant with olive oil. Sprinkle 1 tsp. of sea salt. Toss to coat. Bake at 350 degrees for 20 minutes.
  2. Eggplant cooked on the grill adds a smokey taste to this recipe.
  3. Slice the roasted eggplant into 1/2″ wide strips.
  4. Bring the eggplant to room temperature.
  5. Mix the 2 tbsps. of olive oil with the 2 tbsps. of white wine vinegar and capers.
  6. Toss the dressing with the eggplant and mint.
  7. Marinate at least 20 minutes.
  8. Serve at room temperature with fresh bread as an appetizer.
  9. The marinated eggplant can be made 1 day ahead and chilled.
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