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Greek Lamb And Eggplant Salad

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Ingredients
  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)
Directions

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 400°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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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