Herb-Roasted Eggplant with Tomatoes and Feta
Vicki Butts (lazyme)
From Bon Appetit, November 2007.
1 3/4 lbeggplant, cut into 1-inch cubes
4 largeplum tomatoes, cored, quartered lengthwise
3 Tbspolive oil
2 Tbspsherry wine vinegar
2 Tbspchopped fresh oregano
2 tspchopped fresh oregano
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.