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Bon Appétit

Herb-Roasted Eggplant with Tomatoes and Feta

By Sara Foster

4.6

(69)

Image may contain Dish Food Meal and Breakfast
Herb-Roasted Eggplant with Tomatoes and FetaKana Okada

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

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Preparation

  1. 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.

Nutrition Per Serving

Per serving: 133 calories
10 g fat (3 g saturated)
11 mg cholesterol
144 mg sodium
10 g carbohydrates
5 g fiber
3 g protein
#### Nutritional analysis provided by Nutrition Data
TagsMediterraneanGreekEuropeanEggplantVegetableFetaCheeseDairyPlum TomatoTomatoMainSideDinnerVegetarianGluten FreeNut FreeQuickEasyRoastBon Appétit
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