Basic Roasted Eggplant With Feta Cheese

Course : Eggplant
Serves: 12
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3 Medium 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 pieces fresh oregano

Preparation / Directions:

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

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