Roasted Eggplant And Feta Cheese

• 3 medium, cubed eggplant
• 1 1/2 c. extra virgin olive oil
• 1/4 c. fresh squeezed lemon juice
• 1/4 c. minced red onion
• 3 cloves minced garlic
• 2 Tbsp. minced, fresh oregano
• salt and pepper
• 1 lb. crumbled Feta
• 1/2 c. pitted ripe olives
• 2 bunches rinsed, dried, chilled spinach
• 6 sprigs fresh oregano

1. Preheat oven to 400u0b0.
2. Place eggplant cubes in a shallow baking pan; toss with 3/4 cup olive oil. Salt to taste.
3. Bake until cubes are soft, but not mushy, about 30 minutes.
4. Set aside to cool.
5. Whisk together the remaining 3/4 cup olive oil, lemon juice, onion, garlic and oregano in a small bowl.
6. Season to taste with salt and pepper.
7. Toss about half of the dressing with eggplant.
8. Arrange on a bed of spinach on a large platter. Sprinkle with cheese and olives.
9. Drizzle with remaining dressing and garnish with fresh oregano sprigs.

eggplant, extra virgin olive oil, fresh squeezed lemon juice, red onion, garlic, fresh oregano, salt, olives, bunches, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557278 (may not work)