Herb-Roasted Eggplant with Tomatoes and Feta
By
Vicki Butts (lazyme)
@lazyme5909
5
For a great vegetarian entrée, serve the vegetables on a bed of couscous.
From Bon Appetit, November 2007.
From Bon Appetit, November 2007.
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
How to Make Herb-Roasted Eggplant with Tomatoes and Feta
- 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.
