herb-roasted eggplant with tomatoes and feta

Name: Herb-Roasted Eggplant with Tomatoes and Feta
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: Greek
Ingredients: 1 3/4 pound(s) eggplant, cut into 1-inch cubes; 4 large plum tomatoes, cored, quartered lengthwise; 3 tablespoon(s) olive oil; 2 tablespoon(s) sherry wine vinegar; 2 tablespoon(s) chopped fresh oregano; 2 teaspoon(s) chopped fresh oregano; 1/2 cup(s) crumbled feta cheese

(2 RATINGS)

4 Pinches 2 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jan 27, 2016

For a great vegetarian entrée, serve the vegetables on a bed of couscous. From Bon Appetit, November 2007.

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 6 serving(s)

Ingredients

1 3/4 pounds eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons sherry wine vinegar
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

How To Make herb-roasted eggplant with tomatoes and feta

Step 1

Preheat oven to 450°F.

Step 2

Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper.
Step 3

Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
Step 4

Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
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