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Roasted Eggplant with Marinara and Feta
Deeply caramelized on the outside and meltingly tender within, this roasted Italian eggplant transforms simple ingredients into a standout vegetarian main. You'll toss thick slices in a sweet and savory marinade of honey, red wine vinegar, and fresh rosemary before sending them to a hot oven. Served over a warm pool of marinara sauce and finished with chewy farro and crumbled feta, it offers a brilliant contrast of temperatures and textures. It's a satisfying, meatless dish that feels genuinely special.