Herb-Roasted Eggplant with Tomatoes and Feta

Herb-Roasted Eggplant with Tomatoes and Feta
Photo by Kana Okada


  • 1 1 3/4-pound eggplant
  • 3 tablespoons olive oil
  • ½ cup crumbled feta cheese
  • 4 large plum tomatoes
  • 2 tablespoons sherry vinegar
  • 8 teaspoons fresh oregano

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. Sprinkl...

View full recipe at Epicurious


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