Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggplant
  1 1/2           cups  extra virgin olive oil
     1/4           cup  fresh lemon juice
     1/4           cup  red onion
  3        tablespoons  garlic
  2        tablespoons  fresh oregano
     1/4      teaspoon  kosher salt
     1/4      teaspoon  freshly ground black pepper
  1              pound  feta cheese
     1/2           cup  pitted black olive
  2            bunches  fresh spinach
  6                     fresh oregano

Preparation:

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 - 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*, drizzle with remaining dressing and garnish with fresh oregano sprigs. *Olives - preferably Calamata or Alonso.

Nutritional Information:

383 Calories (kcal); 36g Total Fat; (82% calories from fat); 7g Protein; 11g Carbohydrate; 34mg Cholesterol; 519mg Sodium