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Eggplant with Breadfruit and Mint

Featured in the Honolulu Star-Advertiser on September 22, 2010.

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Ingredients:

Eggplant with Breadfruit and Mint

  • 1 eggplant (1 1/2 pounds), cut into 1-inch cubes
  • 1 medium Maui onion, quartered lengthwise, layers separated
  • 4 plum tomatoes, halved lengthwise, seeded, and slivered
  • 4 tablespoons macadamia nut oil
  • Hawaiian salt
  • 1 medium breadfruit, halved, seeded
  • 1/2 cup packed fresh mint leaves, torn into large pieces
  • 1 tablespoon fresh Meyer lemon juice
  • 4 ounces Naked Cow feta cheese, crumbled

Directions:

  1. Preheat oven to 450°F.
  2. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
  3. Season with salt; toss to combine.
  4. Brush breadfruit with 1 tablespoon oil, place face down, onto another baking sheet.
  5. Roast eggplant and breadfruit for about 25 to 30 minutes or until tender; let cool to room temperature.
  6. Scoop breadfruit out from its rind, cut into chunks; toss into the eggplant mixture.
  7. Transfer eggplant mixture to a medium bowl.
  8. Add mint; toss with remaining tablespoon oil and lemon juice.
  9. Top with feta cheese.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 13 g fat, 4 g saturated fat, 15 mg cholesterol, 200 mg sodium, 31 g carbohydrate, 8 g fiber, 13 g sugar, 5 g protein

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