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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A delicious side dish for my DH who is eggplant mad. Ingredients:
1 large eggplant, cubed |
4 large tomatoes, cored, quartered engthwise |
3 tablespoons olive oil |
2 tablespoons sherry wine vinegar |
2 tablespoons chopped fresh oregano |
2 teaspoons chopped fresh oregano |
1/2 cup crumbled feta cheese |
Directions:
1. Preheat oven to 450°F / 220 Degrees Celsius.
2. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar.
3. Sprinkle with 2 tablespoons oregano, salt, and pepper.
4. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
5. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
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