Eggplant And Mint Bruschetta

1. Preheat oven to 450ºF.

2. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.

3. Season with salt and pepper; toss to combine.

4. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.

5. Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.

6. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.

7. Transfer eggplant mixture to a medium bowl.

8. Add mint; toss with remaining tablespoon oil and lemon juice.

9. Divide eggplant mixture among bread slices, top with feta, and serve.

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Nutrient	Quantity
Total fats	78.1681 g
Protein	16.1675 g
Carbohydrates	5.6904 g
Energy	780.091 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7128 g
Water	76.6968 g
Aspartic acid	0.8834 g
Calcium, Ca	560.517 mg
Lutein + zeaxanthin	2.2875 g
Fiber, total dietary	0.0458 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	3.5545 g
Niacin	1.1377 mg
Vitamin A, RAE	141.75 g
Arginine	0.533 g
Riboflavin	0.9594 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	2.7454 g
Sodium, Na	1041.1105 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1143 g
Total lipid (fat)	78.1681 g
Manganese, Mn	0.0336 mg
Fructose	0.1678 g
Proline	1.5627 g
Fatty acids, total saturated 16:0	11.9396 g
Fatty acids, total saturated 8:0	0.6192 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	18.4033 mg
Sugars, total	5.0224 g
Serine	1.3256 g
Fatty acids, total saturated 10:0	2.2449 g
Fatty acids, total saturated 18:0	2.7426 g
Vitamin B-6	0.4878 mg
Selenium, Se	17.0252 g
Ash	5.9288 g
Vitamin D	18.144 IU
Fatty acids, total saturated 18:1 undifferentiated	42.9936 g
Pantothenic acid	1.1166 mg
Phenylalanine	0.7655 g
Copper, Cu	0.0387 mg
Betaine	0.054 mg
Thiamin	0.1783 mg
Retinol	141.75 g
Methionine	0.4173 g
Iron, Fe	1.0517 mg
Carbohydrate, by difference	5.6904 g
Phosphorus, P	383.378 mg
Folate, total	39.338 g
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 4:0	0.8788 g
Alanine	0.7246 g
Cholesterol	100.926 mg
Valine	1.2077 g
Fatty acids, total saturated 18:2 undifferentiated	5.643 g
Glycine	0.11 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	3.1313 g
Zinc, Zn	3.2735 mg
Isoleucine	0.9106 g
Fatty acids, total saturated 12:0	1.3145 g
Fatty acids, total polyunsaturated	6.3558 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	1.5819 g
Vitamin A, IU	479.463 IU
Folate, DFE	39.338 g
Tryptophan	0.2268 g
Vitamin C, total ascorbic acid	5.9018 mg
Phytosterols	119.34 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.6498 g
Tyrosine	0.7575 g
Vitamin B-12	1.9165 g
Vitamin K (phylloquinone)	34.5492 g
Fatty acids, total saturated	24.4112 g
Histidine	0.4502 g
Fatty acids, total monounsaturated	44.6423 g
Threonine	0.7224 g
Folate, food	39.338 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	0.61 g
Vitamin D3 (cholecalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	7.976 mg
Magnesium, Mg	22.461 mg
Lysine	1.3823 g
Potassium, K	86.5555 mg
Cystine	0.0941 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	4 tablespoons	477.36	0	54
Feta cheese	4 ounces	299.376	4.6381	24.1315
Bread	4 slices	0	0	0
eggplant	1	0	0	0
salt pepper	0	0	0	0
red pepper flake	0	0	0	0
mint leaf	0.5 cup	0	0	0
red onion	1	0	0	0
plum tomato	4 halved	0	0	0