Herb-Roasted Eggplant with Tomatoes and Feta

Vicki Butts (lazyme)


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

From Bon Appetit, November 2007.


★★★★★ 2 votes

15 Min
40 Min


  • 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

How to Make Herb-Roasted Eggplant with Tomatoes and Feta


  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.

Printable Recipe Card

About Herb-Roasted Eggplant with Tomatoes and Feta

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

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