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Roasted Eggplant with Tomatoes & Feta

roasted eggplant

A Mediterranean-inspired vegetarian entree…

  • Preparation: 5 min
  • Cooking: 40 min
  • Ready in: 45 min


  1. Preheat oven to 450F.
  2. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with Roma and salt and pepper to taste.
  3. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 min.
  4. Combine couscous with 2-1/4 cups water in med saucepan and bring to a boil. Remove from heat, cover and let stand for 5 min. Fluff with a fork
  5. Transfer couscous to a platter. Top with roasted eggplant and tomato mixture. Sprinkle with feta cheese an parsley.

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