Herb-Roasted Eggplant with Tomatoes and Feta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons sherry wine vinegar
Preparation 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. 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
Preparation 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. 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
