Roasted Greek Eggplant


Via Flickr user Liz West

Roasted Greek Eggplant
Makes 4 Servings
1 large eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 TBSP olive oil
2 TBSP Sherry wine vinegar
1.5 TBSP oregano
1/2 TBSP thyme
1 tsp marjoram
1/2 cup crumbled feta cheese

Preheat oven or BBQ to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with herbs, sea salt and pepper. Roast until eggplant is tender and golden brown, flipping occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta.

Serve on a bed of couscous.

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