Herb-Roasted Eggplant with Tomatoes and Feta

2
Vicki Butts (lazyme)

By
@lazyme5909

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

From Bon Appetit, November 2007.

Rating:
★★★★★ 2 votes
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

Step-By-Step

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

About Herb-Roasted Eggplant with Tomatoes and Feta

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