Herb-Roasted Eggplant with Tomatoes and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For a great vegetarian entrée, serve the vegetables on a bed of couscous. 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 |
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.
2. 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
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