Herb-Roasted Eggplant with Tomatoes and Feta

Name: Herb-Roasted Eggplant with Tomatoes and Feta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Greek
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

By Vicki Butts (lazyme)
@lazyme5909

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

From Bon Appetit, November 2007.

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

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
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How to Make Herb-Roasted Eggplant with Tomatoes and Feta

Step-by-Step

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

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