Boistfort Valley Farm
Community Supported Recipe Box

Herb-Roasted Eggplant with Tomatoes and Feta


  • 1 eggplant, cut into 1-inch cubes
  • 1/2 pint sungold tomatoes, halved
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon Sherry wine vinegar
  • 1 tablespoon plus 1 teaspoon chopped fresh savory
  • 1/4 cup crumbled feta cheese


dish: side
season: fall

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons savory, 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 savory and serve.

Adapted from Bon Appétit, November 2007, Sara Foster