Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md Eggplant -- unpeeled, cubed
1 1/2 c Extra virgin olive oil
1/4 c Lemon juice -- fresh squeezed
1/4 c Red onions -- minced
3 cl Garlic -- minced
2 tb Fresh oregano -- minced
Salt
Pepper
1 lb Feta cheese -- crumbled
1/2 c Ripe olives -- pitted
2 bn Spinach -- rinsed, dry, chilled
6 Fresh oregano sprigs
Preheat oven to 400°F.
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, about
30 minutes. Set aside to cool.
Whisk together the remaining 3/4 cup olive oil, lemon juice, onion,
garlic, and oregano in a small bowl. Season to taste with salt and
pepper.
Toss about half the dressing with eggplant. Arrange on a bed of
spinach on a large platter. Sprinkle with cheese and olives
(preferably Calamata or Alonso), drizzle with remaining dressing and
garnish with fresh oregano sprigs.
