Roasted Eggplant with Oregano. Tomatoes and Feta

Eggplant is a favorite of mine- I admire how shiny and purple eggplants are before cooking and just love their flavor. As I have mentioned before, it's not a family favorite, so I haven't cooked it for a while. But I just couldn't resist tonight and found an easy and tasty way to bake it. The feta adds a salty, creamy touch and the fresh oregano was delicious. Yum!

Roasted Eggplant with Oregano, Tomatoes and Feta

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 1 teaspoon chopped fresh oregano
1/2 cup crumbled feta cheese

Preheat oven to 450°. 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 fresh oregano and serve.
Recipe inspiration from here

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