Greek Lamb And Eggplant Salad Recipe
Ingredients
| 5 cups 1 inch cubes of peeled eggplant, about 1 large eggplant | ||
| Salt for draining eggplant | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| 3/4 pound fresh spinach, washed, dried, with stems removed | ||
| 4 cups cooked lamb, cut into thick julienne | ||
| Kalamata or black olives | 1 Cup (16 tbs) | |
| Toasted pine nuts | 2 Tablespoon | |
| Lemon-Garlic Mayonnaise | ||
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.
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.
Chef
