Basic Roasted Eggplant With Feta Cheese


Course : Eggplant
Serves: 12
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Ingredients:


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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