Herb-Roasted Aubergine with Tomatoes and Feta

Ingredients for Herb-Roasted Aubergine with Tomatoes and Feta

• 1 800g aubergine, cut into 1-inch cubes

• 4 large plum tomatoes, cored, quartered lengthwise

• 45ml olive oil

• 2 tablespoons Sherry wine vinegar

• 2 tablespoons plus 2 teaspoons chopped fresh oregano

• 60g crumbled feta cheese

How to make Herb-Roasted Aubergine with Tomatoes and Feta

Preheat oven to 232°C. Place aubergine and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until aubergine is tender and golden brown, stirring occasionally, about 40 minutes. Transfer aubergine and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.