Herb-Roasted Eggplant with Tomatoes and Feta
By
Vicki Butts (lazyme)
@lazyme5909
5
From Bon Appetit, November 2007.
Ingredients
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1 3/4 lbeggplant, cut into 1-inch cubes
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4 largeplum 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
- 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.