Peppermint-Infused Eggplant Delight Ingredients: - 2 medium eggplants, sliced into 1/2-inch rounds - 1/4 cup olive oil - 2 cloves garlic, minced - 1 teaspoon sea salt - 1/2 teaspoon black pepper - 1 tablespoon fresh peppermint leaves, chopped (or 1 teaspoon dried peppermint) - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped (for garnish) - Balsamic glaze (for drizzling) Instructions: 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the olive oil, minced garlic, sea salt, black pepper, and chopped peppermint leaves. Mix well. 3. Add the eggplant rounds to the bowl and toss to coat evenly with the oil and seasoning mixture. 4. Arrange the eggplant slices in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and tender. 5. In the last 5 minutes of baking, add the halved cherry tomatoes to the baking sheet to roast alongside the eggplant. 6. Once the eggplant and tomatoes are done, remove them from the oven and allow them to cool slightly. 7. Transfer the vegetables to a serving platter and sprinkle the crumbled feta cheese on top. 8. Garnish with fresh parsley and drizzle with balsamic glaze before serving. Nutrition Value (per serving, serves 4): - Calories: 210 - Protein: 5g - Carbohydrates: 15g - Dietary Fiber: 6g - Sugars: 3g - Fat: 16g - Saturated Fat: 4g - Sodium: 400mg - Vitamin A: 8% DV - Vitamin C: 15% DV - Calcium: 10% DV - Iron: 6% DV Enjoy your Peppermint-Infused Eggplant Delight as a unique and flavorful side dish or a light main course!