*  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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