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. |
