Mediterranean Roasted Eggplant with Albacore 

Mediterranean Roasted Eggplant with Albacore 

(Serves 2)

Ingredients

• 1 medium eggplant, sliced 
• ¼ cup olive oil
• 1 1/2 tsp salt
• 1 1/2 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp dried oregano
• 1 1/2 tsp smoked paprika
• ½ Pint cherry tomatoes, halved or whole
• 1 can Oregon’s Choice Alderwood Smoked Albacore, lightly drained and flaked
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• Optional squeeze of lemon

 

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss eggplant and cherry tomatoes with most of the olive oil, salt, pepper, garlic powder, oregano, and smoked paprika reserve some for albacore.
3. Arrange in a single layer on the baking sheet.
4. Roast 25–30 minutes, flipping halfway, until tender and golden.
5. In a bowl mix some of the reserved spices and olive oil with the Oregon’s Choice Alderwood Smoked Albacore during the last 5 minutes of roasting add to the pan to heat.
6. Sprinkle with feta and parsley.
7. Finish with a squeeze of lemon if desired.