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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Epicurious. Other reviewers added chickpeas and served over couscous. Ingredients:
1 3/4 lbs eggplants, cut into 1-inch cubes |
4 large plum tomatoes, cored, quartered lengthwise |
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 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.
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