Roasted Eggplant With Mint & Raspberry Mint Punch

[Letha Robinson]

Roasted Eggplant with Mint
Eggplant, smaller varieties sliced in half, larger sliced into 1/2″ thick slices
Fresh Mint
Olive Oil
Sea Salt
Fresh Cracked Black Pepper

1. Pre-heat oven to 350º F. Lay the eggplant on a sheet pan with the mint, toss with olive oil and season with salt and pepper. If you are using small halved eggplants, lay them so that they are skin side down.
2. Roast until eggplants are a light golden brown and soft (can be anywhere from 30 min - 1 hr depending on your eggplants and their thickness.) You do not need to flip them during roasting.
3. Double check finished eggplants for seasoning and serve with the crispy mint leaves.

I cut up the roasted mint and eggplant and used it in a salad with some fresh mozzarella, tomatoes, and a little more fresh mint. This recipe is also really good plain!

Raspberry Mint Punch
(adapted from PlanTea)
3 sprigs of fresh mint leaves
1 cup fresh or frozen raspberries
1 cup water
1 1/2 quarts lemonade
Fresh mint for garnish

Bring water to a boil, add mint leaves and steep for five minutes. Strain and cool. Stir in berries and add mixture to the lemonade. Chill for at least two hours to allow flavors to blend. Serve in tall glasses with ice, garnished with a mint leaf. Serves 6-7.

[Letha Robinson]

Ok. Great. Let us know how it turned out. Enjoy!