Herb-Roasted Eggplant with Tomatoes and Feta
A Mediterranean-inspired dish featuring tender roasted eggplant and juicy tomatoes topped with crumbled feta cheese and fresh oregano. This savory side dish combines classic flavors for a delicious vegetarian option.
4 servings
40 min
Ingredients
- •1¾ pound eggplant
- •4 large plum tomatoes
- •3 tablespoons olive oil
- •2 tablespoons Sherry wine vinegar
- •2⅔ tablespoons fresh oregano
- •½ cup crumbled feta cheese
Cooking Instructions
- 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.
40 min
