Ingredients:

  • 1 lb (450g) Eggplant, cut into 1-inch cubes
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves (9g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Black pepper
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tbsp (15g) Fresh parsley, chopped
  • ¼ cup (30g) Feta cheese, crumbled
  • 1 tsp (5ml) Extra virgin olive oil (for drizzling)

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. In a large mixing bowl, combine the cubed eggplant, 2 tbsp olive oil, minced garlic, dried oregano, salt, and pepper.
  3. Toss thoroughly until every piece is glistening to prevent the eggplant from soaking up excess oil during roasting.
  4. Spread the eggplant in a single layer on the prepared sheet pan, ensuring pieces aren't touching to allow for maximum airflow.
  5. Roast for 12–15 minutes.
  6. Remove the pan, toss in the halved cherry tomatoes, and return to the oven for another 5–7 minutes until the eggplant is mahogany-colored and the tomatoes have just begun to burst.
  7. Remove the pan from the oven and immediately drizzle the fresh lemon juice over the hot vegetables.
  8. Scatter the crumbled feta and chopped parsley over the top.
  9. Finish with a final light drizzle of olive oil to brighten the flavors.