Eggplant "Sliders"

I love me a good eggplant recipe! Came across this one on Smitten Kitchen and decided to make it vegan. 

My favourite thing about eggplants is the taste but let's not forget that they are super antioxidants and therefore help the brain stay fresh and plaque free. They also help to reduce cholesterol which is so important in meat eaters. Yet another reason to go meat free this Monday!

Let's dive right in...

Ingredients

• 1 to 2 tablespoons plus 4 teaspoons olive oil
• 1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
• 2 tablespoons capers, drained
• 1/3 cup finely diced red onion
• 3 seeded, diced medium tomatoes (1 1/2 cups)
• 3 tablespoons minced fresh mint leaves
• 2 teaspoon red wine vinegar
• Freshly ground black pepper.

Directions

1. Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they're not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.
2. [Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]
3. Meanwhile, mix your capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning. Add more vinegar, if desired. Add freshly ground black pepper, to taste.
4. When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

Smitten Kitchen does have some great recipes that can easily be veganized (or not). I can't get over how good these are! I used to have a dish like this at my favourite restaurant til they removed it from the menu except the bottom was crusted and it was more of a mango/kalmata olive topping. You have to try that too actually. I think it's even better now that I think about it. The unusual mixture of flavours is what will get you. 

Yes, scratch the above, go straight to the mango/kalmata. 

Sayonara.