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.

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 at food.com

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