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Roasted Eggplant With Ricotta And Mint

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smitten kitchen
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gluten free low carb vegan vegetarian memorial day
Photo: smitten kitchen


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Ingredients for 4 servings

1 to 2 tablespoons plus 4 teaspoons olive oil

1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices

2 ounces (1/2 cup) chopped or crumbled ricotta salata

2 tablespoons capers, drained

1/3 cup finely diced red onion

3 seeded, diced medium tomatoes (1 1/2 cups)

3 tablespoons minced fresh mint leaves

2 teaspoon red wine vinegar

Freshly ground black pepper.

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