herb-roasted eggplant with tomatoes and feta
(2 ratings)
For a great vegetarian entrée, serve the vegetables on a bed of couscous. From Bon Appetit, November 2007.
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(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For herb-roasted eggplant with tomatoes and feta
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1 3/4 lbeggplant, cut into 1-inch cubes
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4 lgplum tomatoes, cored, quartered lengthwise
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3 Tbspolive oil
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2 Tbspsherry wine vinegar
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2 Tbspchopped fresh oregano
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2 tspchopped fresh oregano
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1/2 ccrumbled feta cheese
How To Make herb-roasted eggplant with tomatoes and feta
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1Preheat oven to 450°F.
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2Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper.
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3Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
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4Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
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