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Roasted Eggplant and Tomatoes Recipe

   
 

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     Roasted Eggplant and Tomatoes

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat

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

Instructions
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.
Serving Suggestions
6 Servings. Per Serving- 104 Calories; 7g Fat; 3g Saturated Fat


Originally Submitted
7/19/2009





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