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  • Find a Market
  • Find a Market
  • Meet Some Farmers
  • Shopping
    • What’s in Season?
    • Seasonal Shopping Tips
    • Food Preparation
  • Recipes
    • Spring Recipes
    • Summer Recipes
    • Fall Recipes
    • Winter Recipes
  • Food Access
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC FMNP)
    • Senior Farmers’ Market Nutrition Program (SFMNP)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Double Up Food Bucks Program (DUFB)
    • Fruit and Vegetable Prescription Program (FVRx)

Herb-Roasted Eggplant with Tomatoes and Feta

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Ingredients:
1¾ pounds eggplant, cut into 1-inch cubes
4 large plum tomatoes (or whatever you have) cored, quartered lengthwise
3 tablespoons olive oil 2 tablespoons sherry wine vinegar 2 tablespoons plus 2 teaspoons fresh oregano, chopped
½ cup crumbled feta cheese salt and pepper, to taste

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.

— Adapted from epicurious.com

© 2019 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.