Herb-Roasted Eggplant with Tomatoes and Feta Recipe

Looking for an easy herb-roasted eggplant with tomatoes and feta recipe? Learn how to make herb-roasted eggplant with tomatoes and feta using healthy ingredients.


Submitted by newnewplan

Makes 8 servings



Bon Appétit | November 2007 http://www.epicurious.com/recipes/food/views/240367

Recipe Ingredients for herb-roasted eggplant with tomatoes and feta

1 3/4 pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Recipe Directions for herb-roasted eggplant with tomatoes and feta

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.
Categories

Side Dish

Nutrition Facts
Serving Size 209.9g
Amount Per Serving
Calories
119
Calories from Fat
67
% Daily Value*
Total Fat
7.5g
12%
Saturated Fat
2.1g
11%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
119mg
5%
Potassium
449mg
13%
Total Carbohydrates
11.8g
4%
Dietary Fiber
5.0g
20%
Sugars
6.6g
Protein
3.5g
Vitamin A 15% Vitamin C 40%
Calcium 9% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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