Roasted Eggplant with Tomatoes & Feta

Late Summer
Written By jonah m

SERVES: 6 TIME: 1 HOUR

Ingredients

  • 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

 

Instructions

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.

Source: Bon Appétit

jonah m
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