Roasted Eggplant and Feta

This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 3  eggplants, cubed
• 3⁄4 cup extra virgin olive oil, divided
• 1⁄4 cup lemon juice, fresh squeezed
• 1⁄4 cup onion, minced
• 3  garlic cloves, minced
• 2  tablespoons fresh oregano, minced or 1  teaspoon dried oregano
•  salt and pepper
• 1  lb feta cheese, crumbled
• 1⁄2 cup kalamata olive, pitted and coarsely chopped
•  fresh oregano sprig (optional)

Directions

1. Preheat oven to 400°F.
2. 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.
3. Set aside to cool.
4. 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.
5. Toss about half the dressing with eggplant.
6. Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
7. Sprinkle with cheese and olives, drizzle with remaining dressing.
8. Garnish with fresh oregano sprigs if desired.