Greek Lamb And Eggplant Salad
|Eggplant||1 Large, peeled, cut into 1 inch cubes (5 Cups)|
|Salt||To Taste (For Draining Eggplant)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Fresh spinach||3⁄4 Pound, washed, dried, with stems removed|
|Cooked lamb||4 Cup (64 tbs), cut into thick julienne|
|Black olives||1 Cup (16 tbs) (Imported, Kalamata Or Alfonso)|
|Toasted pine nuts||2 Tablespoon|
|Lemon garlic mayonnaise||4 Tablespoon (Adjust Quantity As Needed)|
Layer the eggplant in a colander, salting it generously as you go, and set the colander in the sink or over a plate.
Let stand for at least 30 minutes.
Rinse eggplant, pat cubes dry with paper towels and arrange in a single layer in a baking dish.
Drizzle eggplant with the olive oil and bake at 400Â°F. turning occasionally, for 20 to 30 minutes, or until tender but not mushy.
Remove from oven and cool to room temperature.
Taste; add salt if needed.
Arrange the spinach leaves around the edge of a serving platter.
Combine eggplant and lamb and mound in the center of the platter.
Distribute olives over lamb and eggplant and sprinkle pine nuts over all.