Roasted Eggplant & Feta

* Exported from MasterCook II *

Roasted Eggplant & Feta

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Med. Eggplant -- unpeeled, cubed
1 1/2 Cups Extra Virgin Olive Oil
1/4 Cup Lemon Juice -- fresh squeezed
1/4 Cup Minced Onions -- red
3 Cloves Garlic -- minced
2 Tablespoons Oregano -- fresh,minced
Salt
Pepper
1 Pound Feta Cheese -- crumbled
1/2 Cup Olives -- ripe,pitted
2 Bunches Spinach -- rinsed,dry,chilled
6 Sprigs Oregano -- fresh

Preheat oven to 400F. Place eggplant cubes in a shallow baking pan; toss
with
3/4 cup olive oil, salt to taste, bake until cubes are soft but not mushy -
abo
ut 30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive
oil, lemon jui
ce, onion, garlic, and oregano in a small bowl. Season to taste with salt and
pe
pper.
Toss about half the dressing with eggplant. Arrange on a bed of spinach on a
lar
ge platter. Sprinkle with cheese and olives*, drizzle with remaining dressing
an
d garnish with fresh oregano sprigs.
*Olives - preferably Calamata or Alonso.

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