Herb-Roasted Eggplant with Tomatoes and Feta

Vicki Butts (lazyme)

By
@lazyme5909

For a great vegetarian entrée, serve the vegetables on a bed of couscous.

From Bon Appetit, November 2007.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 3/4 lb
eggplant, cut into 1-inch cubes
4 large
plum tomatoes, cored, quartered lengthwise
3 Tbsp
olive oil
2 Tbsp
sherry wine vinegar
2 Tbsp
chopped fresh oregano
2 tsp
chopped fresh oregano
1/2 c
crumbled feta cheese

Directions Step-By-Step

1
Preheat oven to 450°F.
2
Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper.
3
Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
4
Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Greek