Herb Roasted Eggplant 

Linda Florreich
1 medium to large egg eggplant–cut in one inch cubes
4 lg Roma tomatoes–quarter lengthwise
3 T olive oil
2 T sherry wine vinegar
2 T plus 2t. chopped fresh oregano
1/2 cup crumbled feta cheese
1 lg onion (red or sweet white) or shallots
1 red or orange pepper
Kalamata olives to taste
Garlic 6 whole cloves or to taste
Quinoa (cook according to directions on package)
Preheat oven 450 degrees
Toss vegetables in oil and vinegar (if you add optional vegetables then increase oil and vinegar)
Sprinkle with 2T. Oregano
Salt and pepper to tasteRoast until eggplant is tender stirring occasionally about 20-25 mins
Transfer vegetables to serving platter
Sprinkle with feta and 2 t. Oregano
Serve on a bed of quinoa

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