Ingredients
-
3
-
3/4
-
1/4
-
1/4
-
3
-
2
-
-
1
-
1/2
-
-
-
-
-
-
Directions
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., Very good, I also roasted bell peppers and onions with the eggplant. Added cherry tomatoes as a final touch on top. Served on hearts of romaine.
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
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
Done
|
Set Aside to Cool. |
|
4
Done
|
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
Done
|
Toss About Half the Dressing With Eggplant. |
|
6
Done
|
Put Eggplant Mixture on Top of Salad Leaves, Cooked Pasta, Couscous or Slices of Bread or Toasts. |
|
7
Done
|
Sprinkle With Cheese and Olives, Drizzle With Remaining Dressing. |
|
8
Done
|
Garnish With Fresh Oregano Sprigs If Desired. |
