Herb-Roasted Eggplant with Tomatoes and Feta - PCOS-Friendly Recipe

Name: Herb-Roasted Eggplant with Tomatoes and Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: PCOS-Friendly
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

Servings: 6

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by /contributors/sara-foster For a great vegetarian entrée, serve the vegetables on a bed of couscous.

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

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.

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