Roasted Eggplant with Feta

Unlike most people, I have no real new year's resolutions. I will, however, continue to focus on wholesome cooking. This eggplant and feta dish is the first recipe I want to share with you this year. Eggplant and various cheeses always seem to go well together. Mozzarella, parmesan, and feta are my usuals. This combination with feta is an easy side dish but also makes a good stuffing for warm pita pockets, and a delightful topping for risotto. I hope you enjoy it.

Happy new year!

Roasted Eggplant with Feta

Serves 4

1 eggplant, diced

1 red onion, diced

1 garlic clove, minced

3 tbsp olive oil

1/2 tsp salt

1 1/2 cups cubed feta cheese

Dressing:

1/4 cup olive oil

juice of 1 lemon

1tsp dried oregano

1/2 tsp salt

1. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

2. Combine the eggplant, red onion, garlic, 3 tbsp of olive oil, and salt. Toss well and spread in a single layer on the baking sheet. Roast the vegetables for 30 minutes.

3. Whisk the dressing ingredients together. Toss the roasted vegetables and feta with dressing before serving.