*  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      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.


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