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Herb-Roasted Eggplant with Tomatoes and Feta

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Herb-Roasted Eggplant with Tomatoes and Feta

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 1 3/4- pound eggplant , cut into 1-inch cubes
  • 3 medium 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

Instructions

  1. Preheat oven to 450°F.
  2. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper.
  3. Roast until eggplant is tender and golden brown, stirring occasionally, about 40
  4. minutes.
  5. Transfer eggplant and tomatoes to platter.
  6. Sprinkle with feta and 2 teaspoons oregano and serve.

 

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