Ingredients:
1 large eggplant or 2 smaller Italian eggplants – cut crosswise into ¼” rounds
2 tablespoons olive oil
2 teaspoons kosher or sea salt
1 small red onion or 2 large shallots – peeled and thinly sliced
4 ounces crumbled feta cheese
½ cup pitted black olives – roughly chopped
3 tablespoons fresh oregano chopped
6 cups mixed salad greens
Dressing:
Juice of 1 lemon – about 1 tablespoon
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 tablespoons olive oil
- Brush eggplant slices with olive oil and sprinkle with salt. Use broiler or grill pan set over high heat or outdoor gas grill to sear or broil eggplant slices on both sides until soft in the center and well charred – about 5 minutes. Let cool and then cut into bite size pieces – about 1 1/2 “
- Place eggplant slices in bowl along with sliced red onion or shallot, feta cheese, black olives and oregano and toss to combine
- Make dressing by whisking olive oil, lemon juice along with salt and pepper until dressing is emulsified
- Put salad greens into a bowl and top with eggplant mixture. Then add dressing and mix to coat greens and eggplant with dressing