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Herb-Roasted Eggplant with Tomatoes and Feta

See full recipe on: Bon Appetit



Ingredients

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

Nutrition 6 servings

Per Serving % Daily Value
Calories 144
Fat 9g 15%
Carbs 11g 3%
Protein 3g 7%
Fiber 6g 24%
Cholesterol 11mg 3%
Sodium 145mg 6%
     
Fat
Carbs
Protein

Preparation






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