*  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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