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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
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  • About NMFMA
    • Contact
    • Our Work
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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

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