Herb Roasted Eggplant and Tomatoes with Feta

Herb Roasted Eggplant & Tomatoes - with feta over couscous SG

Last week, I had an abundance of eggplant to cook up, and I just didn’t feel like making eggplant parmesan or eggplant fries. I looked around my kitchen and realized I had a good bunch of paste tomatoes and garlic, too, as well as a block of feta cheese. I wondered if I could make something with those ingredients that would taste yummy. Boy, was I successful!

I found a recipe online at Epicurious that included eggplant and tomatoes with feta that looked awesome. So, I tweaked it a bit and found myself a sure-fire keeper of a recipe. (Original recipe here.)

Herb Roasted Eggplant & Tomatoes with Feta

  • 2 pounds eggplant, peeled and cut into half-inch cubes
  • 6-8 large paste tomatoes, cut into one-inch slices then cut in half or quarters
  • 6-8 large cloves garlic, smashed and diced fine
  • 3 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 2-3 teaspoons dried oregano (or 2 Tablespoons fresh, chopped) + 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
  • Cayenne pepper, to taste (optional)
  • 6-8 ounces feta cheese, crumbled
  • Salt & pepper, to taste
  • Box of couscous (either plain or olive oil-garlic)

1. Preheat oven to 450 degrees Fahrenheit.

2. Spray a jelly roll pan or cookie sheet with olive oil.

3. In a bowl, add eggplant, tomatoes, and garlic. Toss with olive oil and wine vinegar. Season with 2-3 teaspoons of dried oregano (or 2 Tablespoons fresh) and mix well.

4. Spread the mixture on the jelly roll pan. If using cayenne pepper, sprinkle over the top.

Herb Roasted Eggplant & Tomatoes - going in oven SG

Eggplant, tomatoes, and garlic ready for the oven

5. Roast in 450 degree oven for 30 minutes, turning the veggies halfway through.

6. When the veggies are almost done, begin to prepare the couscous according to package instructions.

7. Remove veggies from the oven and put them into a bowl. (I used the same one from step 3.) Add crumbled feta and the other 1 teaspoon of dried oregano (or 2 teaspoons fresh), salt, and pepper. Toss well.

Roasted eggplant and tomatoes mixed with feta

Roasted eggplant and tomatoes mixed with feta

8. Serve over couscous.

Herb roasted eggplant & tomatoes with feta - served over couscous

Herb roasted eggplant & tomatoes with feta – served over couscous

Serves 4 as a main course or 6 as a side dish.

This recipe is a great way to serve your garden harvests, Mediterranean style. My Garden Wilson and I loved it! If you try the recipe, please let me know in the comments below how you and your family liked it.







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