Eggplant and Squash with Mint and Feta

Homegrown in a clients garden this eggplant needed to be the star of its own dish. With a few simple additions this 8 ingredient recipe takes just 45 minutes to prep and cook. Don't believe me, check it out for yourself.

Eggplant and Squash with Mint and Feta

Serving Size - 2


  • 1 large eggplant, cubed

  • 1 yellow squash or zucchini, cubed

  • 2 garlic cloves, minced

  • 1/4 cup loosely packed mint leaves

  • 1/4 cup feta cheese

  • 1/2 lemon, juice

  • 2 T pine nuts, toasted

  • salt and pepper to taste

  • 2 T olive oil


Preheat oven to 475. Line baking sheet with parchment paper. Place cubed eggplant, squash and garlic in a bowl and toss with olive oil salt and pepper. Place on the baking sheet and place in oven. Cook for 30 minutes checking after 15 minutes. Meanwhile, place a small pan over medium heat and add pine nuts, Toast for about 2 minutes on each side.

Remove vegetables from the oven and place in a bowl. Add lemon mint, feta cheese, lemon and toasted pine nuts. Mix and serve. Enjoy this dish warm or prepare ahead for a cool dish.

Who says vegetables can't be the star of the meal?


Lauren Courtney