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)

review

Recipe by

Vicki Butts (lazyme)

@lazyme5909

Grapeview, WA

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

(2 ratings)

yield 6 serving(s)

prep time 15 Min

cook time 40 Min

method Bake

Ingredients For herb-roasted eggplant with tomatoes and feta

1 3/4 lb

eggplant, cut into 1-inch cubes
4 lg

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.
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herb-roasted eggplant with tomatoes and feta

Ingredients For herb-roasted eggplant with tomatoes and feta

How To Make herb-roasted eggplant with tomatoes and feta

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