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
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
