Ingredients
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3/4 cup extra virgin olive oil, divided
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1/4 cup lemon juice, fresh squeezed
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1/4 cup onion, minced
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3 garlic cloves, minced
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2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
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salt and pepper
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1 lb feta cheese, crumbled
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1/2 cup kalamata olive, pitted and coarsely chopped
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fresh oregano sprig
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3 eggplants, cubed
Instructions
- Preheat oven to 400°F.
- Place eggplant cubes in a shallow baking pan; toss with 1/2 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 1/4 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.
- Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
- Sprinkle with cheese and olives, drizzle with remaining dressing.
- Garnish with fresh oregano sprigs if desired.